Vicksburg Farmers' Market

Vicksburg Farmers Market LOCATION: corner of Jackson &  Washington Streets      *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 30  It's the last Saturday market!      **Heather Burns will return with Just Desserts **Dogwood Hollow Farm will have goat cheese **Hamilton Farms will be on site to sell local honey **Master Gardeners present on Recycling **Growers offer peppers, eggplant, squash, tomatoes, zucchini, beans, peas, and corn from area farms. Plus Smith County watermelons!

BABA GHANOUJ INGREDIENTS  1 large eggplant 1/4 cup tahini, plus more as needed 3 garlic cloves, minced 1/4 cup fresh lemon juice, plus more as needed 1 pinch ground cumin salt, to taste 1 tablespoon extra virgin olive oil 1 tablespoon chopped fresh flat-leaf parsley 1/4 cup brine-cured black olives, such as kalamata INSTRUCTIONS Prepare a medium-hot fire in a charcoal grill. Preheat an oven to 375°F. Prick the eggplant with a fork in several places and place on the grill rack 4 to 5 inches from the fire. Grill, turning frequently, until the skin blackens and blisters and the flesh just begins to feel soft, 10 to 15 minutes. Transfer the eggplant to a baking sheet and bake until very soft, 15 to 20 minutes. Remove from the oven, let cool slightly, and peel off and discard the skin. Place the eggplant flesh in a bowl Using a fork, mash the eggplant to a paste. Add the 1/4 cup tahini, the garlic, the 1/4 cup lemon juice and the cumin and mix well. Season with salt, then taste and add more tahini and/or lemon juice, if needed. Transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well. Drizzle the olive oil over the top and sprinkle with the parsley. Place the olives around the sides.

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