Dothan, Alabama:  KATHY'S KLUCKER'S: BLACK ANGUS, TIME CHANGE for THIS WEEK ONLY & Fresh Blueberries....

Market At Dothan_Eating Locally, Year Round

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Market At Dothan Locally Grown

How to contact us:’
Our Website: marketatdothan.locallygrown.net
Our Email:2farmersdaughters@gmail.com
On Facebook: www.facebook.com/MarketAtDothan

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

Naples,FL:  Market will close tonite Please get your orders in

Market will close tonight.

South Cumberland Farmer's Market:  Time to Order Local Food!

It’s time to order from the Cumberland Farmers’ Market
click here to go directly to the market page

Market News

MEET THE GROWER!
Fox Farm will be premiering six new sausages at this Tuesday’s Meet the Grower. In addition to having samples, they will be grilling and selling sausages on a bun for $4.00 and will have extras including sauerkraut, sautéed peppers and onions, and homemade tomato sauce with shredded Parmesan cheese for $1.00 more.

Packages of each sausage variety will be available for purchase at the event. The sausages featured are Hot Italian, Sweet Italian, Thüringer Bratwurst, Nürnberg Bratwurst, Kielbasa, and Irish Bangers. A complete description of each sausage is available on-line.

Main Street Meats (Link 41) makes the sausages for us following our 100-year-old recipes from family and friends.

We plan on being outside for this event. If the weather is inclement, we will move inside.

We hope everyone will stop by to introduce themselves and taste our products.
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And from Jess Wilson: In Town Organics has a limited amount of Seasonal Salad Mix for sale this week. This week’s mix will be a first cutting and will contain green and red lettuces, spinach, mizuna and golden frills mustard, beet greens, arugula, tat soi, cress, and basil. It’s ridiculously good!

Additionally, we have many tender young greens for sale this week including head lettuces and baby beet and chard greens. We have scaled back our commercial operation this year (because of the baby) so our quantities are limited. Get it while it lasts! (Psst…there are also a few strawberries).
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BELIEVE IT OR NOT, IT’S TURKEY ORDERING TIME ALREADY! THIS IN FROM FOUNTAIN SPRINGS FARM:

It is time for us to take turkey orders for Thanksgiving. There are turkey deposits on the market for anyone who would like to make sure they have a NON-GMO-fed and pastured-raised, fresh, never frozen, turkey for Thanksgiving. Place your order for a deposit and the deposit comes off the total price of turkey when picked up.

The turkeys are $3.75 per pound and weigh about 12 to 25 lbs. We deliver them the Tuesday before Thanksgiving.

When you place your order for a deposit, leave a comment on the weight that you would like. We will get as close as we can.

Thanks so much.
Fountain Springs Farm
Suzanne Earle
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The spring TASTE OF THE MARKET is all set for Saturday, June 28, from 1 to 4 p.m. at the Community Center. All growers/artisans will be able to sell their wares this time. There will be no charge for paid CFM members, and just a $5.00 fee for non-paid CFM growers/artisans. In addition, we will have Art at the Market. Everyone (any age!) is invited to submit an item or items… anything that relates to anything sold on the market. It can be a painting, sculpture, quilt, photograph, or any other artistic medium. In addition artists will be able to sell their art at that time and set their own prices. For information on how to register your art, please contact Leslie Lytle at sllytle@blomand.net or call 592-6594.
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If you have any questions, please call (931.592.3399, no voice mail) or e-mail (cumberlandfm@gmail.com) us.

Kir Strobel & Linda Boynton
Market Co-Managers

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There is plenty more available so take your time and check out the whole list.

Click here to browse the whole list.

Coming Events

Keep up to date with the CFM by visiting our organization’s blog. or our Facebook Page .

Jonesborough Locally Grown:  Spring Greens!

In case you missed this week’s Herald and Tribune….here are a couple of recipes featuring “heritage greens” that you should find at the market this month.

“Heritage greens” are those early wild or naturalized spring greens that settlers eagerly collected to add vitamins and minerals to their diet after a long winter of salted meat and corn mush.

Now these most basic, old-timey plants have been rediscovered—chickweed (try it in pesto), nettles (tea for allergies), watercress (piquant salad green), lamb’s quarters (sautee like spinach). They aren’t weeds! They have found a place on menus at gourmet restaurants, and our vendors are also bringing them to market. Try them to add variety to your spring salads.

Watercress is a leafy green that was brought to America from Europe, and is suggested to have been eaten in Roman times. A native of the Nasturtium, it has a peppery flavor and is full of healthy nutrients. It grows in clear, cold water—something which helped settlers locate fresh water sources, and it helped them prevent scurvy, too. Watercress is good in green salads and on sandwiches, or try this recipe for watercress soup.
*Note: it is important to know the water source of watercress, be sure it is a protected headwater free of bacterial contamination.

Watercress Soup
By market customer Mitzi Sobol
• 2 T. olive oil
• 1/2 Vidalia onion
• 2 shallots
• 3 small Yukon gold potatoes
• 1 clove garlic
• 8 oz. watercress
• 1 can coconut milk (14 oz)
• 1 ½ cups vegetable broth
• Salt and pepper

1. In a heavy soup pot, saute garlic, onion, and shallots in the olive oil until soft.
2. Cut potatoes in small cubes.
3. Add potatoes to sauté mixture. Saute potatoes about 5 minutes.
4. Add vegetable broth, bring to a boil, then reduce heat and simmer for about 10 minutes or until potatoes are soft.
5. Add watercress and simmer for about 5 minutes, just to watercress is cooked. Overcooking the watercress will destroy the color.
6. In a blender in small batches, blend the cooked vegetables with the coconut milk.
7. Return to soup pot. Heat. Season to taste with salt and pepper.

Lamb’s Quarters is a naturalized spinach relative, with even more nutritive value than spinach. Some say, sautéed in olive oil, it has even more taste than spinach. This recipe from Jonesborough Farmers Market founder farmer Heather Halsey:

Lamb’s Quarters Quiche
Enough for one deep-dish quiche
• Your favorite pie crust
• 8 oz sharp cheddar cheese (or similar), grated
• 4 cups packed fine-chopped lamb’s quarters, stems and leaves, raw
• 2 whole eggs
• 5 egg whites
• 1 cup skim milk
• 1/8 tsp ground nutmeg
• Paprika to sprinkle on top

Directions:
• Preheat oven to 350 degrees
• Sprinkle ¾ cup cheese in bottom of uncooked pie crust
• Pack lamb’s quarters on top, filling pie shell close to the top
• Whisk whole eggs, egg whites, skim milk and nutmeg together
• Pour egg mixture on top of lamb’s quarters, slowly
• Mixture should be visible but not as high as the greens
• Sprinkle rest of cheese on top
• Dust with paprika
• Bake 45 minutes or until golden brown and firm in center

Enjoy!
~Karen

Statesboro Market2Go:  The Market is Open!

Thank you for shopping with us!
Please tell your friends about Statesboro Market2Go!

Northeast Georgia Locally Grown:  Northeast Georgia Locallygrown Availability list for May 16

The market is now open for orders.

Augusta Locally Grown:  THE ON-LINE MARKET IS OPEN AT AUGUSTA LOCALLY GROWN

RIVERWOOD PICK-UP LOCATION CLOSING – MAY 20
This Tuesday, May 20, will be our LAST DAY at Riverwood. It is a sad but inevitable end-of-an-era. Sales at that location have sunk below what it costs to run. We believe that other local foods options, including the Evans Towne Farmers Market, have pulled customers in multiple directions. And that’s a good thing overall!!! But it is sad to leave behind the Riverwood community where much of our start took root. Of course, the biggest hug goes to our fearless market manager Meghann, who has developed quite a fan base there. She’s gonna take some time off as a manager, but will continue with us in some form or another because, of course, she’s family now. We hope our Riverwood customers will switch over to our AJCC site, which is open 4pm-6pm, just a few miles away. If you have any questions about this transition, please contact kim@augustalocallygrown.org.

BANJO-B-QUE – MAY 23, 24
One of the most enthusiastic advocates for local foods in our community is Patrick Sutter. And this month he’s taking it one step further! Patrick and three of his fellow grill buddies have entered their team in the “Backyard Category” of the Banjo-B-Que national contest in Evans. And get this: they’re using local beef and pork from Savannah River Farm, including a top-of-the-line Berkshire hog. Their team – called “SHADOW BBQ” – will promote and celebrate ALG and the Evans Towne Farmers Market while cooking up some serious contest entries. More than 7000 folks are expected to attend this food/music event with more than 80 teams from 28 states. Come cheer Shadow BBQ on as they cheer on our local foods movement! Order tickets at banjobque.com.

FARM FRIDAY AT WHITE HILLS POSTPONED TO MAY 23:
“Farm Friday” will start up at White Hills lavender farm in Dearing, GA, next Friday, May 23.

RAISED BED GARDENING WORKSHOP – MAY 25:
The dynamic father-son duo, Steve and David Gianino, will host another popular Raised Bed Gardening Workshop 101 on Sunday, May 25, at 3pm, at Legacy Gardens in Evans. Cost is $20 and includes a garden salad meal afterwards. Tickets can be ordered on-line through ALG or contact David directly by texting 706-877-0935.

PICKIN’ PARTY AT HEXEMAUS FARM – JUNE 1
Volunteer spots have filled up fast for this berry picking Crop Mob at Hexemaus Farm in Waynesboro on Sunday, June 1. Chef Charleen will provide the farm meal afterwards to our volunteers! There are only a few meal tickets left, so sign up soon if you’re willing to work for food! Contact kim@augustalocallygrown.org.

SUMMER TOMATO SANDWICH CONTEST – JULY 17
Calling all local chefs and would-be chefs!!!!!! ALG will host a “Summer Tomato Sandwich Contest” at the Evans Towne Farmers Market on Thursday, July 17. Heirloom tomatoes will be provided by the Urban Ag R&D project in Appling. Contestants provide the fixings! Judges are being lined-up, sponsors sought and trophies ordered. Contact kim@augustalocallygrown.org if you’re ready to show this town what you can do with a tomato sandwich.

See you all at the markets!
Kim

Rural Resources :  Time to order local food!

It’s time to order online from Mobile Farmers Market!
click here to go directly to the market page

Carolina Foothills, SC:  Market Opens Tonight!

http://carolinafoothills.locallygrown.net/market

Happy Friday

Warm Welcome to our newest grower ,Earthen Organics! Offering worm casting products to help your garden and plants grow healthier and stronger.

The Giggle Farm! Gotta smile at just hearing the name ! They are offering Rabbit Meat by the pound. If you’ve never tasted this you’re in for a treat.

Enjoy your time here!

Eat Well

Heirloom Living Market Lilburn:  Lilburn Market is Open!

The Lilburn Market is OPEN for ordering!

Ordering Hours:
Friday 9:00am thru Monday 6:00pm

“Bits and Bites” Newsletter will arrive in your inbox in the morning!

Be sure and get your orders in before Market closes MONDAY at 6:00pm! Order now – you are just a click away!


Take me to the Market.


Joyful thoughts and Bountiful Blessings!

~Maryanne


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