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This Week's Entertainment
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Did you know?
The average dairy cow produces seven gallons of milk a day, 2,100 pounds of milk a month, and 46,000 glasses of milk a year.
U.S. dairy farms produce roughly 21 billion gallons of milk annually.
Dairy cows eat about 100 pounds of food every day and drink 50 gallons of water.
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The #MSFarmersMarket will host an array of vendors from across the state Saturday from 8 a.m. to 2 p.m. Each vendor will have a variety of fresh products for you to chose from. The following products are just a few that will be available.
Vegetables
Acorn squash, Fresh-frozen
Blueberries,
Beets,
Bell Peppers,
Boiled Peanuts,
Cabbage,
Carrots,
Cayenne Peppers,
Collard Greens,
Eggplant,
Garlic,
Ginger,
Green Onions,
Kale,
Kohlrabi,
Mustard Greens,
New Potatoes,
Okra,
Radishes,
Rape,
Salad Greens,
Shiitake
mushrooms, Spinach,
Strawberries,
Sweet Potatoes,
Swiss Chard,
Tomatoes,
Turmeric.
Protein
Grass-fed Beef, Grain-fed Beef, Fresh Pork, Free-range Eggs, Lamb, Seafood, Milk and Cheese.
Specialty
Jams, Jellies, Soup Mix, Bread, Honey, Cookies and Cakes.
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From the Market to Your Table
Tomato and Okra Cornmeal Cakes -
2 cups
plain yellow cornmeal
2 teaspoons
baking powder
1/2 pound
fresh okra, thinly sliced
1
jalapeño pepper, seeded and finely chopped
3/4 cup
of your favorite pimiento cheese
1 pound
small tomatoes, cut into 1/4-inch-thick slices
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Whisk together the first three ingredients in a large bowl. Whisk together egg and 1 1/2 cups of water. Add to cornmeal mixture, whisking until smooth.
Smash garlic to make a paste. Stir okra, jalapeño and garlic paste into cornmeal mixture. (Batter will be thick and will thicken even more as it sits so add water, if needed.)
Heat 1 tbsp. oil in a large cast-iron skillet over medium heat. Pour 1 tbsp. batter for each cake into skillet and gently flatten into a 2-inch cake. (Don't overcrowd the cakes in the skillet.) Cook two to three minutes or until tops are covered with bubbles. Turn and cook two to three more minutes. Transfer to a paper towel-lined plate. Season with kosher salt and pepper. Keep warm in a 200 degree oven. Repeat procedure with remaining batter and oil.
Spread each cake with about 1 tsp. of pimiento cheese. Top with arugula, tomato, basil, kosher salt and pepper.
We want to hear from
you! Send pictures of your finished product to our
facebook
page in a direct message. Share your tips, tricks and how you personalized the recipe. #MFMFresh
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