Friday, August 27, 2010



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Vicksburg Farmers' Market @ the Catfish Row Art Park
Saturdays, 8:00-11:00 a.m.
Wednesdays, 4:00-7:00 p.m.
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August 28: LAST MARKET SATURDAY!
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  • Master Gardeners teach Drought Tolerant Plants
  • RECYCLING is available.  Bring your aluminum cans and #1 and #2 plastics down to the market.
  • It's the last Saturday for the summer market.  Thank you for your support this season.  See you next year!
2011 MARKET SEASON~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
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 vicksburgfarmersmarket@gmail.com for more info.
STUFFED PEPPERS~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Start to finish: about an hour.  Serves 8-10.

Ingredients

  • 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

Directions

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.
More about us~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
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Our sponsors: Vicksburg Main Street & City of Vicksburg
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Friday, August 13, 2010

Vicksburg Farmers' Market

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Vicksburg Farmers' Market @ the Catfish Row Art Park
Saturdays, 8:00-11:00 a.m.
Wednesdays, 4:00-7:00 p.m.
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August 14 at the market

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Master Gardeners present Common Garden Pests

RECYCLING is available. Bring your aluminum cans and #1 and #2 plastics down to the market.

Just Desserts Fine Pastries & Artisan Breads WILL be closed August 14, but will return next week, on August 21.

While we appreciate your enthusiasm, please know that market rules prohibit vendors from selling before 8:00 a.m. Feel free to catch a few extra minutes of sleep on your weekend morning!


TOMATO BASIL SOUP
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Ingredients

4 tomatoes - peeled, seeded and diced

4 cups tomato juice

14 leaves fresh basil

1 cup heavy whipping cream

1/2 cup butter

salt and pepper to taste

Directions

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.


VOLUNTEERS NEEDED

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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 vicksburgfarmersmarket@gmail.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!


More about us
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Wednesday, August 11, 2010

Vicksburg Farmers' Market Recipe

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Vicksburg Farmers' Market @ the Catfish Row Art Park

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Was August 7 at the market but was out-of-town...

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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

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Zucchini squares, a quiche-like recipe made with eggs and zucchini.

Ingredients:

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

Preparation:

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.

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