May 18, 2019

Saturdays, 8 a.m. - 1 p.m.
This Week's Vendors
You will need fresh produce, dairy products, and condiments (and oh yeah, fresh flowers for the dinner table) to accompany your beef entrée!


"Everyone, please gather around the kitchen table. There are fresh foods to be served here. These foods have been picked out with pride from a dear Mississippi Farmers Market shopper. Then, they were prepared with love . Let's thank the shopper, and let's thank the cook. Let's honor these people. Let's love these people. We shall call this meal SOUL FOOD! Bon appétit!"

Sounds familiar? (Don't you hear this speech every time you bring food home from the Market? If not, you SHOULD!)

Below you'll find a list of  some  of the fresh things you be on the lookout for this Saturday to impress those precious people who will be gathering around the kitchen table with high anticipations of your great finds from the Market.

Broccoli - Cabbage - Peaches - Variety of Greens
Lettuce - Brussels Sprouts - Carrots - Snow Peas
Onions - Cauliflower - Radishes - Beets - Herbs
Rutabagas - Hydroponic Tomatoes - Eggs
Milk - Cheese - Butter - Beef
Pork - Lamb - Honey - Mississippi-Grown Rice
Jams - Jellies - Salsa - Coffee
Works from Local Artisans
Fresh Cut Flowers - Herb Plants- Vegetable Plants
Carefully-Prepared Baked Goods
And So Much More!


As always, we look forward to helping you shop! Questions are always welcome!

Saturdays, 8 a.m. - 1 p.m.
Have Your Face in the Place This June!
Feeling Peachy? We Sure Hope So!
Come one, come all! The Mississippi peaches are in. Can you honestly think of of a more perfect way to soak up the sun (after applying sunscreen, of course) on a warm, humid Mississippi spring day than with a cool, juicy, peach in hand?

How do you typically eat your peach? Do you bite into it whole as-is like a fierce Rottweiler, or do you gently slice them into delicate wedges and place them into a bowl? Maybe you just shave the "fuzz" off and bite straight into it?

Peaches are a hit in our neck of the woods. The options of how to eat them or what to eat them are limitless. Peaches and cream. Peachy yogurt parfait with granola. Yum! Grill them with your roasted beef. A-ha! Toss them in your Market Salad with a zesty vinaigrette dressing. Ooooooh! Baked them and eat them with your applesauce or oatmeal. Hmm... (The baby would love this, huh?)

Ah, what about those flavorful peach cobblers that Grandma used to make? Can you make them like hers with real peaches? Grab a handful this weekend, and try your luck on making a "hit" dish with your fresh peaches! Oh yeah, take photos, lots and lots of photos! We would love to see how these tempting dishes turned out on Facebook, Instagram, & Twitter. Remember to use the #MSFarmersMarket hashtag, so your finds can be a part of our trending topics!
An Easy, Peasy Peachy Dessert:
Peaches & Cream Lasagna, Anyone?
Peaches & Cream Lasagna Recipe
INGREDIENTS

8 small peaches, sliced
1/4 c. sugar
1/4 c. brown sugar
1 tsp. cinnamon
15 graham crackers
2 c. heavy cream
1/4 c. powdered sugar
1 tsp. vanilla extract
1/4 c. sliced almonds

DIRECTIONS

  1. Macerate peaches: In a large bowl, combine peaches, brown sugar, sugar and cinnamon. Toss until the peaches are evenly coated in the sugar. Refrigerate for 30 minutes.
  2. Make whipped cream: In a large bowl, combine heavy cream, powdered sugar and vanilla. Beat mixture with a hand mixer until stiff peaks form.
  3. Assemble lasagna. In a 8" square baking pan, place graham crackers in an even layer. Spread an even layer of whipped cream over the graham crackers, top with macerated peaches then sprinkle some almonds on top. Repeat three more times. Chill in refrigerated until the graham crackers have softened, about 2 hours.
  4. Serve cold.

Recipe: Courtesy of Delish
Photo Courtesy: Jonathan Boulton
May is Beef Month
May is Beef Month, so we are honoring all of our beef vendors at the Mississippi Farmers Market. They are: Livingston Springs Farm of Jackson, Remington-Lott Farms of Flowood, Reyer Farms of Lena, and T&R Dairy of Liberty. Stop by their booths this Saturday for fresh, locally-raised beef for your weekend cookouts or for those Southern-style stove-top home-cooked meals.
In Mississippi, we have almost 16,000 cattle farms with about 930,000 head of cattle, and the majority of these are made up of beef cattle. Overall, the cattle industry brings in a production value of over $300 million. The next time you enjoy the savor of fresh, Mississippi-raised beef, think of the hard work and effort that our beef cattle farmers have put in for such a delicious meal. Let's honor Beef Month together!
Photo Courtesy: (upper left: Remington-Lott Farms, lower right: Reyer Farms)
10 Steak Cuts Every Steak Aficionado Should Know
There are several cuts of steak, and everyone who claims to be a true "steak lover" should know all the popular ones! Here is a guide to steak cuts. How many are you familiar with? What's your favorite?

Filet Mignon
A "luxury cut," this tender muscle has a  soft, butter-like texture .

New York Strip
Not as tender as the filet mignon, but it is a very versatile cut. Expect more chew, but it is less expensive.

Porterhouse a.k.a the T-Bone
Actually, this steak is a New York strip and a filet mignon merged into one separated only by a T-shaped bone. Be careful while cooking this steak, because the filet side is more prone to overcooking.

Skirt
A popular selection for your asada tacos and fajitas, this is one of the cheapest cuts. It is a tough, long, and flat cut. However, it can be tenderized by marinating.

Top Sirloin
The most popular sirloin, this boneless cut comes from the loin, just in front of the round, near the hip. Can be slightly tough sometimes; best cut thin.

Flank
The bottom sirloin, this cut can be quite tough to chew if not cooked properly; once cooked to medium rare, this cut should be thinly sliced against the grain. Makes plenty to share.

Hanger
Not as affordable as it used to be but still a bargain cut, it is taken from the front of the cow's belly; very tender; has a grainy texture and benefits from a marinade.

Rib-eye 
This is one of the most popular cuts around, recognized and highly-praised for for its rich flavor. Typically served whole; when served with the rib bone still attached, it is called a "cowboy steak."

Tomahawk
A cut of the ribeye steak that has five or more inches of extra rib bone; the axe handle-look of the bone is a great, dramatic appearance for photography and presentation purposes.

Flat Iron a.k.a. the Butler's Steak
Comes from the cow's shoulder, this cut is typically on the menu of any steakhouse; tender and easy to prepare.
Chart Source: Otto Wilde
The Farmer's Table
The Farmer's Table is located at the Mississippi Farmers Market. It is open for dine in or carry out breakfast and lunch Tuesday through Friday from 7:00 a.m. until 2:00 p.m. and on Saturday from 8:00 a.m. until.
Mississippi Farmers Market
929 High Street / Jackson, MS 39202 / 601.354.6573 / Saturdays 8:00 a.m. - 1:00 p.m.
MISSISSIPPI DEPARTMENT OF AGRICULTURE AND COMMERCE
ANDY GIPSON, COMMISSIONER