At the Market: Saturday, June 11
Master Gardeners Joan Jenkins, Nancy Gates & Barbara Hill from the Mississippi State University Extension Service will be on hand to discuss all things FIGS (as you probably guessed by the cheesy headline).
A list of growers will be offering peppers, eggplant, squash, zucchini, beans, peas, and watermelon from area farms. Also this week, the red tomatoes and green tomatoes are a-plenty!
Bakers will be selling artisan breads, cakes, cookies, and preserves.
A local nursery sells plants, lemon trees, and blueberries.
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!
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 [email protected]
. Volunteers typically offer direction to customers 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!
(Courtesy of the Vicksburg Farmer’s Market & AllRecipes.com)
PORK TENDERLOIN W/ TOMATO AND PEPPER SAUCE
2 teaspoons butter
1 teaspoon minced garlic
1 (1 1/2 pound) lean pork tenderloin, cut into thin strips
1 (14.5 ounce) can diced tomatoes and green chiles
1 teaspoon dried basil
1 1/2 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
1/2 cup water
1 1/2 cups thinly sliced green bell pepper
1 onion, diced
1. In a large skillet, melt butter over medium-high heat. Stir garlic into sizzling hot butter, and then arrange as many sliced pork tenderloin strips as you can fit into the pan. Cook, turning occasionally, until browned on both sides. Remove from pan; set aside. Repeat with any remaining pork tenderloin strips.
2. Return all pork tenderloin strips to pan. Stir in tomatoes and season with basil, salt, and pepper. Cook until mixture comes to a boil, then reduce heat to low, and cover.
3. Meanwhile, heat water in a nonstick skillet over medium heat. Cook peppers and onion in boiling-hot water until vegetables are tender-crisp. Stir into pork tenderloin and tomatoes. Continue cooking until pork tenderloin strips are no longer pink, about 50 to 60 minutes.]]]]> ]]>