It's never too early to begin thinking about next summer! We'll need some extra hands and new faces next summer to keep the market going. Interested in being an occasional volunteer, or want some experience managing a market? E-mail firstname.lastname@example.org for more info.
Start to finish: about an hour. Serves 8-10.
3 tablespoons cooking oil
1 cup chopped celery
1 bell pepper, chopped
1 onion, chopped
1/2 pound breakfast sausage
2 garlic cloves, finely diced
8 ounces cream cheese
1/3 cup freshly chopped parsley leaves
1 tablespoon hot sauce
1/4 cup bread crumbs
20 Anaheim or Poblano peppers, cut in 1/2, seeds removed
In a saute pan over medium-high heat add the oil. Once heated add the celery, bell peppers and onion and saute for about 8 minutes. Add sausage and garlic and brown. Add cream cheese and stir until melted. Take off heat and stir in parsley, hot sauce and bread crumbs. Let cool.
Preheat oven to 400 degrees F.
Stuff peppers with vegetable and cheese mixture and bake for 15 minutes or grill until char develops.
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Place tomatoes and juice in a stock pot over medium heat. Simmer for 30 minutes. Puree the tomato mixture along with the basil leaves, and return the puree to the stock pot.
Place the pot over medium heat, and stir in the heavy cream and butter. Season with salt and pepper. Heat, stirring until the butter is melted. Do not boil.
In addition to all the great vendors, the Vicksburg Farmers' Market depends on the help of volunteers each Saturday. If you're willing to sign up for a Saturday shift, please e-mail email@example.com. Volunteers typically sell soft drinks (funds support market advertising), answer customer questions, and assist vendors -- when needed -- to set up booths. As the summer wears on, we'll need more help. Please don't just shop the market. Volunteer to work on a market Saturday if you'd like to see this great summer event continue!
Vicksburg Farmers' Market @ the Catfish Row Art Park
Was August 7 at the market but was out-of-town...
Just Desserts Fine Pastries & Artisan Breads WILL be closed August 7 and 14 and will RETURN on August 21.
Below is a recipe that I know you would not want to miss out on!
Zucchini squares, a quiche-like recipe made with eggs and zucchini.
3 cups thinly sliced zucchini, unpeeled
1 cup biscuit mix
1/2 cup finely chopped onion
1/4 teaspoon dried leaf oregano
1/4 teaspoon black pepper
1/2 teaspoon salt, or to taste
dash garlic powder
2 tablespoons chopped fresh parsley
1/2 cup grated Parmesan cheese
1/4 cup vegetable oil
4 eggs, lightly beaten
Combine all ingredients in a large bowl; mix well. Pour mixture into a 13 x 9-inch baking dish. Bake at 350° for about 30 minutes, or until lightly browned. Cut into squares and serve as an appetizer or side dish.