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Shop, Volunteer, Learn at the Vicksburg Farmers Market




“WE SERIOUSLY NEED VOLUNTEERS” “We know that you see this call for volunteers each week.  And when you see the same thing over and over, you may grow numb to the request.  But, seriously, we have only 2 full time volunteers for the market and — if we want it to continue — we need more people to help with the market tent on Saturdays.  Come for the whole day, or come for part of the day, but please help us. “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!”

The next item that needs to be addressed is the fact the Vicksburg Farmers Market has a new location due to the flooding. The market is now located on the corner of Jackson & Grove Streets, up the hill from the Depot. The market hours are:  Saturdays, 8:00-11:00 a.m. and Wednesdays, 4:00-7:00 p.m.
At the Market: Saturday, June 25 Presentation: “Not Tonight Deer!” Master Gardener Beth Culpepper & Master Gardener Interns Bobbie Carlisle & Kathy Castellane from the Mississippi State University Extension Service will be on hand to discuss tips and tricks about how to keep deer out of your garden. 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!
TODAY’S RECIPE (Courtesy of the Vicksburg Farmers 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.  Story Ebersole, Mrs. Stamm’s daughter and owner of Storycook Favorites, will be the guest on Vicksburg Daily News’ “Coffee with…” on Monday, June 27, 2011 and will give you a sneak preview of the book! When Jack Stamm’s “pot garden” is in full production, it’s time to make ratatouille. It may be difficult to pronounce (say RAH-TAH-TOOEY), but it’s easy to prepare. And it’s the best mélange of fresh vegetables you have ever eaten. Straight from the garden or from your grocery’s produce department, eggplant, zucchini, onion, bell pepper and tomatoes are bound together in a single dish through gentle cooking in olive oil and garlic. Flavors of the vibrant vegetables melt into a delicious side dish to accompany a dinner entrée or to serve cold as a luncheon salad. I dare you to try this!


INGREDIENTS About 8 tablespoons of olive oil (no substitute) 2 large onions, thinly sliced 4 cloves garlic, minced 3 large zucchini, thinly sliced 2 green bell peppers, seeded and cut in pieces 1 large eggplant 3 medium-sized tomatoes 2 teaspoons salt 1 teaspoon dried basil leaves 1 bay leaf, broken in pieces 1/4 cup minced parsley or 1 teaspoon dried black pepper to taste INSTRUCTIONS In a large frying pan, heat 4 tablespoons olive oil and sauté onions until limp. Add garlic, zucchini, and pepper; and sauté a few minutes longer. Cut eggplant lengthwise (do not peel), then cut into 1 1/2 to 2-inch pieces. Add eggplant to skillet and continue to cook several more minutes, stirring to mix. Transfer sautéed vegetables to a large casserole. Peel tomatoes, dice and mix in. Drizzle the remaining oil over vegetables then season with bay, basil, parsley, salt and pepper. Cover and bake in a 350-degree oven for 1 to 1 1/2 hours, or until vegetables are thoroughly cooked, basting the top once or twice with some of the pan juices. Serves 8.]]]]> ]]>

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