Pickup is at Open House this Thursday!

SPRING 2016 ORDERING SCHEDULE Order April 30 – May 3 for Pickup at SPRING OPEN HOUSE – THURSDAY MAY 5, 3-7pm! Join us for Door Prizes, Fun, Samples and Making New Friends! Meet your Growers and Producers!

Regular Order Schedule will Resume on Saturday, May 7 2016.


OPEN HOUSE SPECIALS ARE INCLUDED WITH THIS WEEK’S VENDORS LISTINGS

Welcome Back CASABLANCA RANCH! Casablanca’s Open house special is sirloin steak at $7 per lb.

AUGHTMON – “Select soaps will be $3 each and I have over 8 different scented lotions in my 2 ounce bottles and I will have them for $1.50 each and lip balm for $1 and the all natural insect repellent for $4. There will be a limited supply so they will want to get there early.” 

Exquisite Greens from DAVIS FARMS

HORTON’S FARM – “Rich Rosemary Lip Balm available at Open House for $1 per tube! We hope to have a few strawberries on site. If you’re not familiar with our all natural bath and body products come and check them out!” Don’t forget to order greens, honey, etc.

JUST GOT LAID EGGS – The name says it all – Rehobeth fresh eggs from fresh chickens. Online Orders Only

KATHY’S CHURPERS fresh eggs from the happiest chickens in Henry County! Online Orders Only

MARY’S PEEPS – Farm Fresh herbs, eggs, jams, jellies and home made goodness. Be sure to check Mary’s listings. Online Orders Only

RICHTER FARMS – Local, Fresh, Sustainable Pork – check them out at http://richterfarmspork.com/

SMITH FARMS – Online orders only this week. Ground Lamb and Dexter Beef

SPRING HILL FARM is open for orders and will be at Open House with their wonderful breads, nut butters, soup mixes and more.

SANDSPUR FARMS – “Beef is RESTOCKED! Some pork cuts still available too. 
This beef was able to enjoy the sweetness of winter grazing
so the taste may be a little different, but in a good way. I hope 
everyone enjoys their purchases from us and if there is ever 
a problem, please be sure and let me know. 
Our goal is 100% customer satisfaction! Thanks, Jen”

”

Your SUSTAINABLE Market

Where’s the Beef?

As Americans become more knowledgeable about the the health benefits of eating healthy, non processed food, there is still a lot of misunderstanding about beef. More and more people are understanding that conventional beef is not as healthy as organic, pastured or grass fed. With various healthy diet plans recommending different types of healthy beef it can become confusing!

WHAT IS THE DIFFERENCE BETWEEN GRASS-FED AND ORGANIC BEEF?
There is a lot of overlap between organic and Grass Fed beef, because both practices represent a dedication to raising healthier, less chemically-contaminated cows. However, not every cow raised on the pasture is USDA Certified Organic, and not every organic cow is fed a 100% grass diet or allowed unlimited access to the range. If you have to choose between one or the other, it’s important to understand what each label means, and how they each impact the health of your family.

WHAT GRASS FED BEEF MEANS:
Grass fed beef simply means that the cattle were allowed to forage and graze for their own fresh food. They may be given close substitutes like alfalfa during the winter, but unlike grain-fed animals, the emphasis is still on providing the closest thing to a natural diet as possible. Grains are higher in calories, and encourage the cows to grow much faster and cheaper, but grass is much higher in key nutrients like Omega-3s and B vitamins, and result in steaks that are leaner, healthier, and much more flavorful. This is why grass-fed meats are strongly recommended by the Paleo Diet.

WHAT ORGANIC BEEF MEANS
The organic label doesn’t so much describe how the cattle was raised as list all the ways that they can’t be raised. The cows cannot be confined in a feed lot for any extended period of time, cannot be over-crowded or kept in unsanitary conditions, and cannot be directly or indirectly exposed to artificial pesticides, fertilizers, antibiotics, hormones, GMOs, or other synthetic contaminants.

THE OVERLAP-SOME OF THE BENEFITS WITHOUT THE LABEL
Certified organic beef can be raised on a diet of corn or grain, but they must have at least some access to a pasture, so at least some of their nutrition will probably come from grass. However, unless you talk to the farmer directly or do your own laboratory analysis, it’s impossible to say how much. USDA Certified Organic guarantees that the beef will be free from artificial contaminants, and suggests that it might be higher in nutrition as well.
Grass fed beef  does have many of the benefits of organic beef, simply as side effects to raising their cattle on a pasture.  Because the cows are in their natural habitat, with access to all of the open space you need to support a herd of cattle, their lives are more humane, less stressful, and much more sanitary, which means their immune systems are under less pressure, don’t require artificial assistance, and their meat is much less likely to be contaminated with diseases like E. Coli. If antibiotics are used on grass-fed cattle, it’s only in rare cases when the animals are actually sick, not constantly like feed-lots have to use them. Why pay for gallons of antibiotics if your animals are healthy and clean all on their own? Cows eat all kinds of plants on the pasture, including weeds, so it doesn’t make sense to spray their pastures full of herbicides. Pastures are essentially wild, with their own balanced ecosystem and plenty of help from cow manure, so pesticides and artificial fertilizers are really unnecessary. While grass-fed, non-organic beef may be exposed to more chemicals than organic, it’s certainly cleaner than conventional beef.

adapted from toplinefoods.com

Footnotes

Market At Dothan is a small group of niche growers and producers promoting sustainable agriculture and supporting our local economy. Each grower/producer is dedicated to providing the freshest, highest quality products to their customers. Our growers use natural growing principles without synthetic chemicals. Local products available include: fruits, vegetables, herbs, eggs, beef, chicken, lamb, honey, baked goods, jams, jellies, goat cheese, frozen casseroles, pottery, nuts.
All growers /producers believe in providing locally grown foods and goods seasonally to promote a strong, local community and economy. Our goal is 100% Customer Satisfaction…comments, questions or concerns are welcome!

Make Sure May 5 Is On Your Calendar!

SPRING 2016 ORDERING SCHEDULE Order April 23 – April 26 for Pickup on April 29 Order April 30 – May 3 for Pickup at

SPRING OPEN HOUSE – THURSDAY MAY 5, 3-7pm!
Join us for Prizes, Fun, Samples and Making New Friends! Meet your Growers and Producers!
Regular orders will resume May 7



THIS WEEK’S VENDORS, PRODUCTS, IDEAS ETC.

WELCOME – Davis Farms! AUGHTMON – Delicious Bath and Body Products! HORTON’S FARM – Fresh Greens, Local Honey, Fire Ant First Aid, BEEMU & Simply Because Bath Products JUST GOT LAID EGGS – The name says it all – fresh eggs from fresh chickens KATHY’S CHURPERS fresh eggs from the happiest chickens in Henry County! MARY’S PEEPS – Jams, Jellies, Baked Goods. “Surgery has been postponed so we’re here till after Open House. Thank you for your support.”

RICHTER FARMS – Local, Fresh, Sustainable Pork – check them out at http://richterfarmspork.com/ SMITH FARMS – Ground Lamb and Dexter Beef SPRING HILL FARM is off Market this week but will have and have their wonderful breads, nut butters, soup mixes, etc for order the following week. Please note that they will be at Open House May 5!

SANDSPUR FARMS – “Beef is RESTOCKED! Some pork cuts still available too. 
This beef was able to enjoy the sweetness of winter grazing
so the taste may be a little different, but in a good way. I hope 
everyone enjoys their purchases from us and if there is ever 
a problem, please be sure and let me know. 
Our goal is 100% customer satisfaction! Thanks, Jen”

”
SWEET CAKES – delectable fresh made pasta, gnocci and baked goods

Your SUSTAINABLE Market

The Low Down on COLLARDS

The cholesterol-lowering ability of collard greens may be the greatest of all commonly eaten cruciferous vegetables. In a recent study, steamed collard greens outshined steamed kale, mustard greens, broccoli, Brussels sprouts, and cabbage in terms of its ability to bind bile acids in the digestive tract. When this bile acid binding takes place, it is easier for the bile acids to be excreted from the body. Since bile acids are made from cholesterol, the net impact of this bile acid binding is a lowering of the body’s cholesterol level. It’s worth noting that steamed collards show much greater bile acid binding ability than raw collards.

We get unique health benefits from collard greens in the form of cancer protection. The cancer-preventive properties of collard greens may be largely related to 4 specific glucosinolates found in this cruciferous vegetable: glucoraphanin, sinigrin, gluconasturtiian, and glucotropaeolin. Each of these glucosinolates can be converted into an isothiocyanate (ITC) that helps lower our cancer risk by supporting our detox and anti-inflammatory systems.

Vickie’s actual photo taken last week when she made this recipe

VICKIE’S COLLARD ROLLS
“This was heavenly and really did not take that long to prepare.”
 
Roughly 40 collard leaves, stemmed.
Blanch for 2 minutes then dunk in cold water then drain.
1 lb ground deer meat (other ground meats could be substituted)
¼ C olive oil
1 onion chopped fine
1 & ½ C cooked jasmine rice
2 or 3 minced garlic cloves
¼ each C fresh chopped dill and parsley
2 T ketchup
2 T lemon juice
Salt and pepper to taste
Chicken broth
 
Heat  the olive oil over medium-low heat in a large nonstick skillet and add the deer, onions, garlic and a pinch of salt. Cook, stirring, until the meat is done and the onion is tender. Scoop the meat mixture out of the pan reserving the drippings.  Add the rice, ketchup and chopped herbs and salt and pepper to taste. Combine well. 
 
Oil a wide, deep lidded sauté pan or saucepan with olive oil. To fill the leaves, place one on your work surface, vein side up and with the stem end facing you. The leaf may have a big space in the middle where you stemmed it; if it does, pull the two sides of the leaf in toward each other and overlap them slightly. Place about 1 level tablespoon of filling on the bottom center of each leaf. Fold the sides over, then roll up tightly, tucking in the sides as you go. Place in the pan, seam side down, fitting the stuffed leaves in snug layers.
 
Once the leaves are layered in the pan, pour the remaining drippings from the meat over the leaves.  Then drizzle with the lemon juice.  Add chicken broth – just enough to cover the leaves.  Simmer one hour until leaves are tender.
 

Footnotes

Market At Dothan is a small group of niche growers and producers promoting sustainable agriculture and supporting our local economy. Each grower/producer is dedicated to providing the freshest, highest quality products to their customers. Our growers use natural growing principles without synthetic chemicals. Local products available include: fruits, vegetables, herbs, eggs, beef, chicken, lamb, honey, baked goods, jams, jellies, goat cheese, frozen casseroles, pottery, nuts.
All growers /producers believe in providing locally grown foods and goods seasonally to promote a strong, local community and economy. Our goal is 100% Customer Satisfaction…comments, questions or concerns are welcome!

This Week at the Market

SPRING 2016 ORDERING SCHEDULE Order April 16 – April 19 for Pickup on April 22 Order April 23 – April 26 for Pickup on April 29

Order April 30 – May 3 for Pickup at
SPRING OPEN HOUSE – THURSDAY MAY 5, 3-7pm!
Join us for Fresh Food, Fun, Samples and Making New Friends! Your Farmers will be on site and available for all your questions!



THIS WEEK’S VENDORS, PRODUCTS, IDEAS ETC.

WELCOME BACK SWEET CAKES!

INTRODUCING – Just Got Laid Egg Company AUGHTMON – Delicious Bath and Body Products! HORTON’S FARM – Limited quantities of clean grown STRAWBERRIES, Many Fresh Greens, Onions, Carrots & Radishes Local Honey, Fire Ant First Aid, BEEMU & Simply Because Bath Products

KATHY’S CHURPERS fresh eggs from happy chickens MARY’S PEEPS – Special note from Mary Dale: “I just wanted to let my customers know that I will be having surgery 4-27- and will not have products available that week. Hopefully I will be back when I am able. Keep looking to see when I can put products back on. Thanks for being patient. Mary’s Peeps”

RICHTER FARMS – Local, Fresh, Sustainable Pork – check them out at http://richterfarmspork.com/ SMITH FARMS – Ground Lamb and Dexter Beef

SPRING HILL FARM is at the Market this week and have their wonderful breads, nut butters, soup mixes, ect. available! Please remember they only sell every other week so stock up if you need to!

SANDSPUR FARMS – Pork was RESTOCKED last week. Thank you for your support. Please check beef quantities as we are working hard to restock it. Once again, thank you for your continued support of our family farm. Be sure and like us on Facebook if you have not already.

Your SUSTAINABLE Market

The Low Down on Strawberries

AAhhhhhhhhh – STRAWBERRIES – one of the much anticipated pleasures of spring! Besides the delectable flavor that is the basis for so many dishes and desserts, there is much to be celebrated, and heeded when it comes to consuming them.

Many foods commonly consumed in the U.S. are valuable sources of antioxidants. But researchers have recently ranked the 50 best antioxidant sources among commonly eaten foods and found strawberries to be quite exceptional. When total antioxidant capacity was measured against a uniform amount of food (100 grams, or about 3.5 ounces), strawberries ranked 27th best among U.S. foods. In addition, when only fruits were considered, strawberries came out 4th among all fruits (behind blackberries, cranberries, and raspberries). However, since many foods (for example, spices and seasonings) are seldom consumed in amounts as large as 3.5 ounces, researchers also looked at common serving sizes for all foods and their total antioxidant capacity. In this evaluation based on common serving sizes, strawberries came out 3rd among all U.S. foods including spices, seasonings, fruits, and vegetables! (In this analysis based on serving size, only blackberries and walnuts scored higher in total antioxidant capacity.) When we hear the word “strawberry,” we might think about a very commonplace fruit. But the antioxidant capacity of strawberry is anything but common! Ooptimal strawberry ripeness can be judged by color. You’ll want to consume your strawberries when their amazing pinkish-red color is most vibrant and rich in luster.

On the down side, strawberries have officially replaced apples as the most pesticide-ridden produce. According to the 2016 Environmental Working Group’s (EWG) Shopper’s Guide, nearly all “conventional” strawberry samples—about 98%—tested by federal officials had detectable pesticide residues. In addition to that, 40% of all strawberries had residues of 10 or more pesticides detected.

“It is startling to see how heavily strawberries are contaminated with residues of hazardous pesticides, but even more shocking is that these residues don’t violate the weak U.S. laws and regulations on pesticides in food,” said Sonya Lunder, EWG Senior Analyst. Some of the chemicals detected on strawberries are linked to cancer, reproductive and developmental damage, hormone disruption and neurological problems according to the nonprofit environmental research organization. Strawberries were once a seasonal crop, but with the heavy use of pesticides, yields grew stretching the fruit’s growing season.

EWG created the Dirty Dozen list to inform and guide consumers on the top twelves fruits and vegetables with the highest pesticide loads.On the other hand, avocados remain at the top of EWG’s Clean Fifteen, with less than one percent of samples showing any detectable pesticides. “Fruits and vegetables are important for your health,” says Lunder. “But for those on the Dirty Dozen, we recommend buying the organic versions if you want to avoid pesticides on your food.”
EWG has been releasing The Shopper’s Guide to Pesticides in Produce every year since 2004. Their analysis is based on results of more than 35,200 samples tested by the U.S. Department of Agriculture and the Food and Drug Administration.

Adapted from Whole Foods and http://ep.yimg.com/ty/cdn/realityzone/NTKstrawberriesToxicPesticides.html

Footnotes

Market At Dothan is a small group of niche growers and producers promoting sustainable agriculture and supporting our local economy. Each grower/producer is dedicated to providing the freshest, highest quality products to their customers. Our growers use natural growing principles without synthetic chemicals. Local products available include: fruits, vegetables, herbs, eggs, beef, chicken, lamb, honey, baked goods, jams, jellies, goat cheese, frozen casseroles, pottery, nuts.
All growers /producers believe in providing locally grown foods and goods seasonally to promote a strong, local community and economy. Our goal is 100% Customer Satisfaction…comments, questions or concerns are welcome!

This Week at the Market

A note from Ros – THANK YOU to everyone who brought back all the extra bags (including my personal ones!) that were used during the great April Fools downpour last week.

If you are new to the market, WELCOME! Please take the time to read the FAQ’s about the Market, what we are about and how everything works. And of course ask questions if you need to. We’re here to be a blessing and want your experience to be as great as the food is!

SPRING 2016 ORDERING SCHEDULE Order April 9 – April 12 for Pickup on April 15 Order April 16 – April 19 for Pickup on April 22 Order April 23 – April 26 for Pickup on April 29

Order April 30 – May 3 for Pickup at
SPRING OPEN HOUSE – THURSDAY MAY 5, 3-7pm!
Join the Fun! Your Farmers will be there and look forward to meeting you!



THIS WEEK’S VENDORS, PRODUCTS, IDEAS ETC.

AUGHTMON – Delicious Bath and Body Products! HORTON’S FARM – Limited quantities of STRAWBERRIES, Plenty of Fresh greens, Onions, Carrots & Radishes Local Honey, Fire Ant First Aid, BEEMU & Simply Because Bath Products KATHY’S CHURPERS fresh eggs from happy chickens MARY’S PEEPS! Baked Goods, Eggs, Gourmet Jams & Jellies RICHTER FARMS – Local, Fresh, Sustainable Pork – check them out at http://richterfarmspork.com/ SMITH FARMS – Ground Lamb and Dexter Beef SPRING HILL FARM is off this week and will have product available to order next week

SANDSPUR FARMS – A Note from Jennifer: Pork is RESTOCKED! Plus, we’ve added a few new pork products.
Beef will be restocked, hopefully by next weekend. There are a few cuts left.
I failed to label some jelly jars and have them at a discounted price. 
If you like surprises, this is the deal for you!
Once again, thank you for your continued support of our family farm. Be sure and like us on Facebook if you have not already.”

Your SUSTAINABLE Market

How does Sustainable compare to Organic?

Market at Dothan prides itself on offering the freshest, purest, cleanest grown and most natural products in the Wiregrass, but . . . we are not “organic.” The word “organic” was taken over, ‘owned’ if you will, by the USDA in 2002 and can only be used for products that meet minimum certification requirements following basic guidelines they have set forth. The irony of “organic” is that organic products can be (unsustainably) produced on large industrial farms, and farms that are not certified organic can produce wholesome, equally healthy food using methods that will sustain the farm’s productivity for generations.

The word, “sustainable” is much newer to agriculture. In simplest terms, sustainable agriculture is the production of food, fiber, or other plant or animal products using farming techniques that protect the environment, public health, human communities, and animal welfare.  This form of agriculture enables us to produce healthful food without compromising future generations’ ability to do the same.

The primary benefits of sustainable agriculture are:

Environmental Preservation
Sustainable farms produce crops and raise animals without relying on toxic chemical pesticides, synthetic fertilizers, genetically modified seeds,or practices that degrade soil, water, or other natural resources. By growing a variety of plants and using techniques such as crop rotation, conservation tillage, and pasture-based livestock husbandry, sustainable farms protect biodiversity and foster the development and maintenance of healthy ecosystems.

Protection of Public Health
Food production should never come at the expense of human health.  Since sustainable crop farms avoid hazardous pesticides, they’re able to grow fruits and vegetables that are safer for consumers, workers, and surrounding communities.  Likewise, sustainable livestock farmers and ranchers raise animals without dangerous practices like use of nontherapeutic antibiotics or arsenic-based growth promoters.  Through careful, responsible management of livestock waste, sustainable farmers also protect humans from exposure to pathogens, toxins, and other hazardous pollutants. 

Sustaining Vibrant Communities
A critical component of sustainable agriculture is its ability to remain economically viable, providing farmers, farmworkers, food processors, and others employed in the food system with a livable wage and safe, fair working conditions.  Sustainable farms also bolster local and regional economies, creating good jobs and building strong communities.

Upholding Animal Welfare
Sustainable farmers and ranchers treat animals with care and respect, implementing livestock husbandry practices that protect animals’ health and well being.  By raising livestock on pasture, these farmers enable their animals to move freely, engage in instinctive behaviors, consume a natural diet, and avoid the stress and illness associated with confinement.

adapted from sustainabletable.org

Footnotes

Market At Dothan is a small group of niche growers and producers promoting sustainable agriculture and supporting our local economy. Each grower/producer is dedicated to providing the freshest, highest quality products to their customers. Our growers use natural growing principles without synthetic chemicals. Local products available include: fruits, vegetables, herbs, eggs, beef, chicken, lamb, honey, baked goods, jams, jellies, goat cheese, frozen casseroles, pottery, nuts.
All growers /producers believe in providing locally grown foods and goods seasonally to promote a strong, local community and economy. Our goal is 100% Customer Satisfaction…comments, questions or concerns are welcome!

This Week at the Market

SPRING 2016 ORDERING SCHEDULE Order April 2 – April 5 for Pickup on April 8 Order April 9 – April 12 for Pickup on April 15 Order April 16 – April 19 for Pickup on April 22

THIS WEEK’S VENDORS, PRODUCTS, IDEAS ETC. AUGHTMON has a new body butter! STRAWBERRIES, Fresh greens, Local Honey, Fire Ant First Aid from HORTON’S FARM KATHY’S CHURPERS fresh eggs from happy chickens MARY’S PEEPS! Baked Goods, Eggs, Jams, Jellies, more! RICHTER FARMS – check them out at http://richterfarmspork.com/ SANDSPUR FARMS – Certified Naturally Grown meats, vegetables, eggs, baked goods, etc Ground Lamb and Dexter Beef from SMITH FARMS SPRING HILL FARM breads, hummus, etc is available this week

Market Notes

I couldn’t write about Easter dinner in the last newsletter as it went out the day before, but when it was all said and done for our family, I realized “Hey, all this deliciousness wasn’t possible without the Market!” So I want to publicly thank all our farmers and suppliers who directly or indirectly, some knowing and some not aware of it, who contributed to our outstanding gluten free and dairy free Easter dinner. My relative with dietary restrictions was elated, my son who requested a carrot cake for a late Happy Birthday was tickled pink, my husband ate greens and LIKED THEM, and I was secretly thrilled that everyone was so happy with a clean wholesome meal.

If you are new to the market, WELCOME! We hope you’ll take the time to read the FAQ’s about the Market, what we are about and how everything works. And of course ask questions if you need to. We’re here to help and want your experience to be as great as the food is!

MARK YOUR CALENDAR!

Dothan Nursery’s annual open house is May 5 and WE WILL BE THERE! This is your chance to meet the farmers who grow the delicious chemical free foods we enjoy year round. Plan to stop by between 3pm and 7pm to pick up orders, meet our wonderful farmers/suppliers, enjoy samples and make new friends.

Farm to Table Recipes

FRESH STRAWBERTY BRUSCHETTA  These make a refreshing light lunch or an an ideal starter for a summer dinner party. The sweetness of strawberries is balanced by the slight tang of creamy goat cheese and a drizzle of balsamic vinegar.  A sprinkle of fresh basil and a dash of cracked pepper add a nice finishing touch to this pretty little bite.

INGREDIENTS
1 cup strawberries, hulled and diced
1 tbsp. sugar
1 French baguette, sliced on a bias
4 oz. goat cheese
1 tbsp. olive oil
2 tsp. balsamic vinegar
¼ cup minced basil leaves
Freshly ground black pepper

DIRECTIONS
Combine the  strawberries and sugar in a small bowl; toss to combine.  Let the berries macerate for about 30 minutes so that they begin to release their juices.  Spread a thin layer of goat cheese on top of each baguette slice.  Top each slice with spoonfuls of the strawberry mixture.  Drizzle lightly with olive oil and balsamic vinegar.  Top each slice with the basil leaves and cracked pepper, to taste. Yield: about 4-6 servings

Please, share your recipes with us on the website, on the Recipes tab. We’d all love to know how you use your Market at Dothan Locally Grown products, so we can try it too!

Footnotes

Market At Dothan is a small group of niche growers and producers promoting sustainable agriculture and supporting our local economy. Each grower/producer is dedicated to providing the freshest, highest quality products to their customers. Our growers use natural growing principles without synthetic chemicals. Local products available include: fruits, vegetables, herbs, eggs, beef, chicken, lamb, honey, baked goods, jams, jellies, goat cheese, frozen casseroles, pottery, nuts.
All growers /producers believe in providing locally grown foods and goods seasonally to promote a strong, local community and economy. Our goal is 100% Customer Satisfaction…comments, questions or concerns are welcome!

This Week at the Market

SPRING 2016 ORDERING SCHEDULE Order March 26 – March 29 for Pickup on April 1 (No Fooling!) Order April 2 – April 5 for Pickup on April 8 Order April 9 – April 12 for Pickup on April 15

THIS WEEK’S VENDORS, PRODUCTS, IDEAS ETC. Pamper yourself with AUGHTMON products Fresh lettuce greens provided by HORTON’S FARM KATHY’S CHURPERS – fresh eggs from happy chickens MARY’S PEEPS! Eggs and more! Eggs and pastured pork products from RICHTER FARMS SANDSPUR FARMS – Certified Naturally Grown meats, vegetables, etc Ground Lamb and Dexter Beef from SMITH FARMS SPRING HILL FARM is on a rotational schedule and is OFF this week

Market Notes

A hearty THANK YOU to all who braved the weather to pick up their Easter orders on Good Friday. Your graciousness about being inconvenienced is most appreciated and confirms that Market customers are the BEST!

If you are a new customer, please know that our pickup location on the property of Dothan Nurseries is dependent on weather. We are usually outside in our shade tent on the south side of the Nursery, but will be inside the greenhouse if raining.

And a another THANK YOU to everyone who saves and brings their egg cartons to us. Most of them bless the farmers with chickens, and some wind up blessing preschool teachers who use them for various crafts. Either way they are not wasted and very appreciated!

The same goes for brown paper bags. Market bags are on shorter and shorter supply so if you have extras we’ll take them! And if you are new to the Market, we encourage you to donate TWO recyclable bags for your orders and rotate them from week to week. Your name goes on your bags and YOU are the only person who uses them.

EVER WONDER ABOUT YOUR MARKET GREENS?

If you’ve been eating any of the kale, collards, cabbage, lettuces, etc. for any length of time you are well aware of their superior quality. Greens are one of those foods that reward richly for growing them right! Many people think this is because of the variety, however it actually has everything to do with how we treat the soil. Sustainable agriculture respects that soil is a living breathing thing and treats it accordingly by refraining from using herbicides, pesticides, and chemicals such as ammonium nitrate which actually deplete it. Instead we employ natural methods of pest control, crop rotations, cover crops and natural fertilizers, in other words, we give it some love.

So enjoy your greens! The winter varieties will soon give way to summer crops and summer varieties will replace many of the lettuces we’ve enjoyed all winter. Know that no matter what “green thing” you eat, that you are doing yourself good.

Farm to Table Recipes

ONE POT KALE & FETA PASTA

3 tablespoons olive oil
6 to 8 cups packed fresh kale leaves
? teaspoon salt
4-1/2 cups water
1 pint cherry tomatoes, halved
1 package (12-ounces) Fettuccine Pasta
3 garlic cloves, minced
salt and fresh ground pepper, to taste
2 tablespoons Extra Virgin Olive Oil
½-cup crumbled feta cheese

INSTRUCTIONS
1. Heat olive oil in a stockpot.
2. Add kale leaves and salt; cook over medium heat, stirring frequently, for 2 minutes.
3. Remove from heat; add water, halved tomatoes, pasta, garlic, salt and pepper.
4. Cook over high heat and bring to a boil.
5. Reduce heat to a simmer and continue to cook for 13 to 15 minutes, or until pasta is thoroughly cooked and water reduced. Stir occasionally.
6. Remove from heat and let stand 2 minutes.
7. Drizzle with Extra Virgin Olive Oil.
Stir in crumbled feta cheese.
Taste for seasoning and adjust accordingly.
8. Serve immediately.

Please, share your recipes with us on the website, on the Recipes tab. We’d all love to know how you use your Market at Dothan Locally Grown products, so we can try it too!

Footnotes

Market At Dothan is a small group of niche growers and producers promoting sustainable agriculture and supporting our local economy. Each grower/producer is dedicated to providing the freshest, highest quality products to their customers. Our growers use natural growing principles without synthetic chemicals. Local products available include: fruits, vegetables, herbs, eggs, beef, chicken, lamb, honey, baked goods, jams, jellies, goat cheese, frozen casseroles, pottery, nuts.
All growers /producers believe in providing locally grown foods and goods seasonally to promote a strong, local community and economy. Our goal is 100% Customer Satisfaction…comments, questions or concerns are welcome!

Easter News & Announcements

SPRING 2016 ORDERING SCHEDULE Order March 19 – March 22 for Pickup on March 25 Order March 26 – March 29 for Pickup on April 1 Order April 2 – April 5 for Pickup on April 8

WELCOME BACK MARY’S PEEPS! Fresh Eggs, Baked Goods, Artisan Jams & Jellies, Herbs, etc

Add something extra special to your Easter basket from AUGHTMON Fresh Strawberries from HORTON’S FARM KATHY’S CHURPERS – fresh eggs from happy chickens MARY’S PEEPS! Eggs and more! Eggs and pastured pork products from RICHTER FARMS SANDSPUR FARMS – Certified Naturally Grown meats, vegetables, etc SPRING HILL FARM products are available this week! Ground Lamb and Dexter Beef from SMITH FARMS

A hearty thank you to everyone who has contributed to our BYOB green project by providing their own market bags. Every week more and more product is going home in owner bags.

MARK YOUR CALENDAR Dothan Nurseries Spring Open House is Thursday, MAY 5. Our wonderful vendors will be on site for you to meet and get to know better. Pickup for Market orders will take place then instead of Friday mornings as well. Come view all the wonderful things at the Nursery and spend some time with your local Market at Dothan suppliers! This is always a fun and festive occasion and we can’t wait!

EASTER FUN FACTS Each year, candy manufacturers produce more than 90 million chocolate Easter bunnies for Easter.Traditionally Easter falls on the first Sunday following the full moon after spring equinox, however because the lunar calendar does not follow the Gregorian calendar the date varies and falls between March 22 and April 25. “Up From the Grave He Arose” is the most popular song in church services at Easter. Studies prove that 76% of Americans will eat the ears on chocolate bunnies first. During the medieval times, a festival of egg throwing was held in church, during which the priest would throw a hard-boiled egg to one of the choirboys. It would then be tossed from one choirboy to the next and whoever held the egg when the clock struck 12 was the winner and retained the egg “Easter McDonald New” was Roslyn’s paternal grandmother.

Farm to Table Information

EATING “CLEAN” DURING SPECIAL OCCASIONS

1. Plan Ahead. By planning your “clean” food meal you won’t be easily tempted to indulge in a processed product.
2. Make it yourself. That way there’s not doubt what is in it.
3. Choosing whole wheat or whole grain breads over white is one of the easiest ways to stick to your “clean” diet.
4. Make your vegetable side dishes as attractive as your main entrée by using fresh, wholesome, seasonal produce.
5. Small plates are essential because they help keep portion size under control and calorie overload to a minimum. This is particularly important when temptation is everywhere.
6. Resist the urge to “save up” your calories and skip meals in lieu of a big feast. The practice leads to overeating and making poor food choices.
7. Clean eaters focus on fresh, unprocessed foods like fruits, vegetables, meat, fish, and poultry prepared without loads of fat, sugar, and salt. But, when it comes to special occasions it’s okay to indulge a little. The key is to choose a small amount (think about taking a “taste”) and make sure the food is worth the extra calories.
8. Don’t Ditch Dessert. Don’t deprive yourself just because you’re eating clean. Make desserts that highlight fresh whole fruit and search for lightened-up recipes of more traditional dishes.

Please, share your recipes with us on the website, on the Recipes tab. We’d all love to know how you use your Market at Dothan Locally Grown products, so we can try it too!

Fun Easter Ideas

http://www.hometalk.com/14765319

http://www.stonegableblog.com/torn-tissue-eggs/

This Week at the Market

Watercolor Egg instructions may be found at http://www.dreamalittlebigger.com/post/floral-eggs-easter.html

UPCOMING ORDERING SCHEDULE Order March 12 – March 15 for Pickup on March 18 Order March 19 – March 22 for Pickup on March 25 Order March 26 – March 29 for Pickup on April 2

A WIDE SELECTION OF FRESH PRODUCE IS AVAILABLE

MORE ABOUT EGGS If you’re like me, as Easter approaches you smile at fond memories of decorating eggs for those old fashioned egg hunts, all the while thinking about doing the same thing for the little ones in your life. Fortunately we’re not limited to the old Paas egg kits anymore and there are many ways to both decorate eggs, and use them once the festivities end. Rather than go into a gazillion things you can do with eggs, following are some fun and informative links you may enjoy in preparation for the upcoming holiday. Blessings to all, Ros

https://www.pinterest.com/roshorton/eggstraordinary/
https://www.pinterest.com/jdke/easter-eggs/

THIS WEEK’S VENDORS AUGHTMON HORTON’S FARM KATHY’S CHURPERS RICHTER FARMS SMITH FARMS SANDSPUR FARMS Notes from Jennifer: "Longhorn beef is limited until the end of the month. Processor has a packed schedule. We still have lots of Pastured Pork, including Easter Hams Freshly Made!!Applesauce from Organic apples Breads & cakes, made fresh the night before Limited Produce due to planting schedule for Spring Eggs, Jams & Jellies"

(Spring Hill Farm will be back next week in time for Easter ordering)

Farm to Table Recipes

CRUSTLESS ASPARAGUS QUICHE

If you are watching carbohydrates and calories, but want high protein, you really can’t do much better than this quiche.  You’ll be getting a lot of vitamins as well.  This delicious quiche is high in vitamins C, A, K, iron, and folate. Making it crustless cuts out a lot of carbs and calories. Using more egg whites than yolks cuts down on the cholesterol and fat, while still supplying 7 grams of protein per serving. Not too bad for just 72 calories a slice!

Yield: 8 servings | Serving Size: 1 slice | Calories: 72 | Total Fat: 3 g | Saturated Fat: 2 g | Trans Fat: 0 g | Cholesterol: 49 mg | Sodium: 120 mg | Carbohydrates: 3 g | Dietary Fiber: 1 g | Sugars: 2 g | Protein: 7 g | SmartPoints: 2 |

2 cups sliced asparagus 6 egg whites 2 whole eggs 1/3 cup diced onion 1/2 cup (low-fat) feta cheese, optional parmesan cheese 1/2 cup diced tomatoes 1/4 teaspoon black pepper Kosher or sea salt to taste

Preheat oven to 350 degrees. Combine all ingredients in a medium mixing bowl and pour into a quiche pan or 9-inch glass pie plate. Bake at 350° for approximately 45 minutes or until filling is set.

Please, share your recipes with us on the website, on the Recipes tab. We’d all love to know how you use your Market at Dothan Locally Grown products, so we can try it too!

Footnotes

Our Website: marketatdothan.locallygrown.net

Our Email: marketatdothan@gmail.com

On Facebook: www.facebook.com/MarketatDothan

For Friday Pickup: Dothan Nurseries, 1300 Montgomery Highway, Dothan, AL 36303