Perennials Take Center Stage at Farmer's Market

At the Market: Saturday, June 18 Master Gardeners Terri Melby, Nancy Gates & Master Gardener Intern Pat Tisdale from the Mississippi State University Extension Service will be on hand to discuss perennials, the faithful plants that keep coming back.A list of growers will be offering peppers, eggplant, squash, tomatoes, zucchini, beans, peas, corn, and watermelon from area farms.Bakers will be selling artisan breads, cakes, cookies, and preserves.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!

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VOLUNTEERS NEEDED

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 vicksburgfarmersmarket@gmail.com.  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!

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TODAY’S RECIPE (Courtesy of the Vicksburg Farmer’s Market)From the forthcoming book, From the Kitchen of the Cypress House, by Laurin Stamm.  The book shares the name of the weekly column Stamm penned for the Vicksburg Post from December 1977 through 2000.There will be a public signing for the book Wednesday, July 29, from 3 to 6 p.m. at the B’nai B’rith Literary Club, 721 Clay St., in Vicksburg.

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Tomato Pie

INGREDIENTS 1 unbaked, nine or ten-inch pie crust 2 or 3 large tomatoes, peeled, seeded, and sliced 5 green onions, sliced 1 teaspoon basil 1 teaspoon chopped chives 1/2 teaspoon leaf oregano 1/2 teaspoon Italian or Greek seasoning salt and pepper to taste 1/2 to 3/4 cup mayonnaise 1/2 cup shredded sharp Cheddar 1/2 cup mozzarella grated cheeseINSTRUCTIONSBake pie crust at 375 degrees for 10-12 minutes. Slice unpeeled tomatoes 1/2-inch thick. Fill pie crust with sliced tomatoes. Sprinkle green onions and seasonings over tomatoes. Mix mayonnaise and cheese together. Spread over tomatoes. Cover and seal the pie with the mixture.  Bake at 350 degrees for 30 minutes. Cool 10-15 minutes before slicing. May be served hot or at room temperature.Note: The purpose of seeding the tomatoes is to get rid of moisture. If not, the crust will be soggy.]]]]> ]]>

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