What's at the Vicksburg Farmer's Market this Saturday?

At the Market: Saturday, June 4 Master Gardeners will be on hand to discuss this year’s Hottest New Plants. Learn what’s “in” and what’s “out” from Master Gardeners Charlotte Coutch and Nancy Gates and Master Gardener Intern Tom Skinner. A list of growers will be offering peppers, eggplant, squash, zucchini, beans, tomatoes (red & green), cabbage and watermelon from area farms. **Bakers sell 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!

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 & AllRecipes.com)

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SQUASH CASSEROLE

INGREDIENTS: 4 cups sliced yellow squash 1/2 cup chopped onion 35 buttery round crackers, crushed 1 cup shredded Cheddar cheese 2 eggs, beaten 3/4 cup milk 1/4 cup butter, melted 1 teaspoon salt ground black pepper to taste 2 tablespoons butter DIRECTIONS: 1.  Preheat oven to 400 degrees F. 2.  Place squash and onion in a large skillet over medium heat. Pour in a small amount of water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl. 3.  In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions. In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into a 9×13 inch baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter. 4.  Bake in preheated oven for 25 minutes, or until lightly browned.]]]]> ]]>

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