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This Week's Entertainment
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Jeff Reynolds
Jeff's musical roots are deeply planted in the Mississippi Delta. He was born in Greenville in 1960. In his early years, he was mostly influenced by local people, starting with his father that played guitar at home. Occasionally, on a Saturday, his father would take Jeff with him to a friend's house where they would sit around and play some music. These Saturday night sessions were called Hoot-n-Nannys.
Jeff will have his own Hoot-n-Nanny this Saturday at the Mississippi Farmers Market.
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Did you know?
Northeastern Native American tribes grew pumpkins, yellow crooknecks, patty pans, Boston marrows (perhaps the oldest squash in America still sold), and turbans. Southern tribes raised winter crooknecks, cushaws, and green and white striped sweet potato squashes. Native Americans roasted or boiled the squashes and pumpkins and preserved the flesh as conserves in syrup. They also ate the young shoots, leaves, flowers, and seeds.
Virginia and New England settlers were not very impressed by the Indians' squash until they had to survive the harsh winter, at which point they adopted squash and pumpkins as staples. Squashes were baked, cut and moistened with animal fat, maple syrup and honey.
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Pumpkins, Radishes, Turnip Greens, Mustard Greens, Collards, Kale, Bok Choy, Sweet Potatoes, Bell Peppers, Eggplant, Peppers, Green Beans, Pink-eyed Purple Hulled Peas, New Potatoes, Sweet Corn, Squash, Zucchini
, Cucumbers, Onions, Garlic, Shiitake Mushrooms,
Beef, Lamb, Pork, Gulf Shrimp, Farm-Fresh Eggs, Milk, Cheese and Honey! Plus, Fresh Cut Flowers!
Don't forget Jams, Jellies, Cakes and Cookies from our processors, Fresh Roasted Coffee
and works from local artists including Crochet and Knitted Hats, Scarves and Baby Items!
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From the Market to Your Table
Butternut Squash Bread Pudding - realsimple.com
2 TBS olive oil, plus more for the baking dish
2 medium onions, chopped
1-1/2 lbs butternut squash, peeled, seeded and cut into 1/2 -inch pieces
Kosher salt and black pepper
2 TBS chopped fresh sage
6 large eggs
2 cups whole milk
3/4 lb soft French or Italian bread, cut into 1 inch pieces (7 to 8 cups)
1/2 lb Gruyere cheese, grated (2 cups)
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1. Heat oven to 375°F. Oil a 3 quart baking dish.
2. Heat 2 TBS of oil in a large skillet over medium-high heat. Add the onions and cook, stirring frequently, until beginning to soften, 4 to 5 minutes. Add squash and season with 1/2 tsp salt and 1/4 tsp black pepper, and cook, tossing frequently, until just tender, 8-10 minutes more. Stir in the sage and let cool for 10 minutes.
3. In a large bowl, whisk together the eggs, milk, and 1/4 tsp each of salt and pepper. Add the bread, cheese and squash mixture and toss to coat.
4. Transfer to the prepared baking dish and bake until golden brown and set, 55 to 60 minutes.
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page in a direct message. Share your tips, tricks and how you personalized our recipe. #MFMfresh
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