Be sure to check out our
Vendors this week
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Enjoy this week's entertainment--
Ralph Miller & Kim Middleton
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Celebrating 155 years of
fun, food, livestock shows,
entertainment & thrilling rides!
Wednesday, October 1 through
Sunday, October 12.
Follow AND Like us on Facebook!
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October 8-10, 15-18, & 22-25
9:00 a.m. - 12:00 p.m.
10:00 a.m.. - 3:00 p.m. Saturday
Admission $7
Check out our Events Calendar.
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IS NOW OPEN!
MONDAY - SATURDAY
7:00 a.m. until 2:00 p.m.
Offering breakfast and lunch crafted
from fresh, quality ingredients
sourced from our local farmers.
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To Learn more about MS agriculture, view the
2014 Mississippi Agriculture Magazine:
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From Uncle Albert's Pear Relish to
Big Mama's Turnip Greens...
There's Company Coming
French Toast &
the Fastest, Easiest &
Best Potato Salad...
Also, Helen's White Vinegar Slaw is a must with Saucy, Crunchy Catfish...
All of these recipes & MORE can
be found in the
Mississippi Farmers Market Cookbook!
Order your copy today!
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What's Fresh
Saturday, September 20, 2014
Thursdays & Saturdays
8:00 a.m. until 2:00 p.m.
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Here's What's Fresh this week...
GREEN BOILING PEANUTS, red new potatoes,
muscadines, okra, eggplant, asparagus beans,
In the hull butter beans --speckled and baby green,
and shelled peas and butter beans,
sweet corn, daikon radishes, tomatoes,
varieties of squash and zucchini, Bibb lettuce,
hothouse lettuce, garlic, green beans,
cucumbers, mixed bags of small baby lettuces,
arugula, kale, cabbage,
Napa cabbage, broccoli leaves, broccoli, radishes, bell peppers,
carrots, sweet potatoes, herbs including parsley and cilantro,
herb plants, potted plants, fresh-cut flowers,
fruit and berry plants, shiitake mushrooms, green onions,
milk, cheeses, yogurt, honey,
farm-fresh eggs, roasted coffee beans, iced coffee concentrate,
jams and jellies, salsa, homemade breads, pies, cakes, cookies,
and unique Mississippi hand-crafted items
from talented local artisans.
For a great FAMILY outing, head over to the
Mississippi Farmers Market
Open Thursdays, and Saturdays,
8:00 a.m. until 2:00 p.m.
Mississippi Grown. Mississippi Good.
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Fresh from the Market
Hot-&-Sour Okra Pickles
Pick up your okra and peppers from the Market!
2 pounds okra - left whole - about 12 cups
6 habanero peppers - whole
3 cups distilled white vinegar, or cider vinegar
3 cups water
2 tablespoons plus 2 teaspoons sea salt
2 tablespoons sugar
Place a large bowl of ice water next to the stove.
Bring a large pot of water to a boil. Add half of the okra, cover, return to a boil and cook for 2 minutes. Use a slotted
spoon to transfer the okra to the ice water to cool.
Repeat with the remaining okra. Drain the cooled okra and divide among 6 pint-size (2-cup) canning jars or similar-size tempered glass or heatproof-plastic containers with lids.
Add 1 habanero to each jar. Combine vinegar, 3 cups water,
salt and sugar in a large saucepan. Bring mixture to
a boil and stir until the salt and sugar dissolve-at least 2 minutes. Remove mixture from the heat.
Carefully fill jars (or containers) with brine to within
1/2 inch of the rim, covering the okra completely.
Discard any leftover brine.
Place the lids on the jars (or containers).
Refrigerate for at least 1 week before serving.
Store in the refrigerator for up to 1 month.
Source: WebMD
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New Mobile App for the
Mississippi Farmers Market
Download the new mobile app to find Mississippi's freshest seasonal fruits and vegetables, learn about growers and market vendors, search for restaurants using local produce, view planting guide, locate other farmers markets, and much more!
Available free from the App Store and Google Play
directly to your mobile device.
Android
Apple
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