Vicksburg Farmers' Market

Vicksburg Farmers Market Washington Streets LOCATION: corner of Jackson &       *up the hill from the Depot Saturdays, 8:00-11:00 a.m. Wednesdays, 4:00-7:00 p.m.  AT THE MARKET: SATURDAY, JULY 9    **Hamilton Farms will be on site to sell local honey again this week **Master Gardeners teach how to create a bonsai tree **Growers offer peppers, eggplant, squash, tomatoes, zucchini, beans, peas, and corn from area farms. Plus Smith County watermelons! **Bakers sell artisan breads, cakes, cookies, and preserves

VOLUNTEERS NEEDED--WE REALLY MEAN IT  We know that you see this call for volunteers each  week.  And when you see the same thing over and  over, you may grow numb to the request.  But,  seriously, we have only 2 full time volunteers for  the market and -- if we want it to continue -- we  need more people to help with the market on  Saturdays.  Come for the whole day, or come for  part of the day, but please help us. If you shop,  it'd be great if you could also volunteer, at least  for a little while. Thanks to Barbara Willingham,  who helped us two weeks ago.  If you're willing to sign up for a Saturday shift, e-mail vicksburgfarmersmarket@gmail.com.     EGGPLANT BRUSCHETTA   INGREDIENTS  1 medium eggplant, peeled and cut into 1/4-inch slices 1/2 teaspoon salt 3 medium tomatoes, seeded and chopped 2 tablespoons minced fresh basil 1 cup shredded part-skim mozzarella cheese 2 tablespoons shredded Parmesan cheese INSTRUCTIONS    Place eggplant slices in a colander over a plate;  sprinkle with salt and gently toss. Let stand for  30 minutes. Rinse and drain well. Coat both sides  of each slice with nonstick cooking spray. Place  on a broiler pan. Top eggplant with tomatoes,  basil and cheeses. Broil 6 in. from the heat for  5-7 minutes or until eggplant is tender and  cheese is melted.

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