End of the Year
This will be the final
market
day of the 2016 year. We will re-open with limited
availability
on Saturdays in January, from 8 a.m. - 11 a.m. We will return to our full market and schedule in
February
. Thank you for your continued support of the Mississippi Farmers Market!
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This week's entertainment provided by Alexa James.
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Did you know?
It would take 5,640 pecan halves to equal the weight of a standard watermelon!
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Mississippi Grown Satsumas and Meyer Lemons, Pecans, Celery, Cabbage, Broccoli, Cauliflower,
Radishes, Turnip Greens, Mustard Greens,
Collards, Kale, Sweet Potatoes, Swiss Chard,
Field and Hydroponic Tomatoes, Bell Peppers, Eggplant, Banana Peppers, Jalapeno Peppers, Cayenne Peppers, Ghost Peppers, New Potatoes, Squash, Zucchini
, Acorn Squash, Spaghetti Squash, Cucumbers, Green Onions, Garlic, Shiitake Mushrooms, Beets, Carrots,
Beef, Lamb, Pork, Gulf Shrimp, Eggs, Milk, Cheese and Honey!
Don't forget Jams, Jellies, Cakes and Cookies from our processors, Fresh Roasted Coffee,
and works from local artists including Handmade Gifts
!
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From the Market to Your Table
Roasted Pecans - Mississippi AG Museum
1 stick butter
3 c. pecan halves
1 tsp salt
Seasoned Salt, to taste
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1. Preheat oven to 275°F.
2. Melt butter in a mixing bowl. Add pecans and stir until they are well-coated.
3. Arrange coated pecans in a single layer on a baking sheet. Sprinkle with salt and seasoned salt.
4. Bake in preheated oven approximately 1 hour, stirring often and re-salting with seasoned salt occasionally. Remove from heat, cool and store in covered containers.
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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 our recipe. #MFMfresh
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