Friday, July 29, 2011

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

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! 


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


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
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.
More about us
E-mail Us
Our sponsors: Vicksburg Main Street & City of Vicksburg
Find us on Facebook
Click here to join our mailing list.  And please forward this letter
to your friends.

No comments:

Post a Comment

Mississippi Blog List