Chuck Bryan
Starting from the early days for Kenny at the Quarter with the Toon's, to Mary's Palace, to a solo at Widow Watson's, Chuck has played many venues in the Jackson area over the years. His style of music ranges from classic rock & roll, to blues and a little Texas bump.
Chuck has said that the Mississippi Farmers Market is his favorite place to go on a Saturday - well Chuck- we love having you here on Saturdays!
See and hear Chuck this Saturday at the Market.
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In the Know!
*Mississippi produced 1,415 million eggs in 2015.
*There are 276 farms with 100+ layers in the Magnolia State.
*$328 million value of production in 2015.
*What's in an egg? 70 calories, 6 grams protein, 250 milligrams choline, 0 sugars, 0 carbs.
*Each of the roughly 300 million laying birds in the U.S. produces from 250 to 300 eggs a year.
*In total, the U.S. produces about 75 billion eggs a year, about 10% of the world supply.
*To tell if an egg is raw or hard-cooked, spin it! If the egg spins easily, it is hard-cooked but if it wobbles, it is raw.
*To produce one egg, it takes a hen 24-26 hours.
*Check out The Incredible Edible Egg Eggcyclopedia, where you can access the latest egg information from A-Z. It was developed by the American Egg Board on behalf of America's egg farmers.
*World Egg Day is celebrated every year on the second Friday in October. On this day events are held across the world celebrating the egg.
*Mississippi eggs are being celebrated Saturday, October 22 at the Mississippi Farmers Market! We'll see you there!
Source: American Egg Board, Mississippi State University, and Mississippi Farm Bureau.
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Farm-Fresh Eggs, Pumpkins, Broccoli, Cauliflower,
Radishes,
Turnip Greens, Mustard Greens, Collards, Kale, Sweet Potatoes, Okra, Swiss Chard, Tomatoes, Bell Peppers, Eggplant, Banana Peppers, Jalapeno Peppers, Cayenne Peppers, Ghost Peppers, Rattlesnake Beans, Pink-eyed Purple Hulled Peas, New Potatoes, Sweet Corn, Squash, Zucchini
, Acorn Squash, Spaghetti Squash, Cucumbers, Green Onions, Garlic, Shiitake Mushrooms, Beets, Carrots,
Beef, Lamb, Pork, Gulf Shrimp, 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
Basic Cheese Quiche
1/2 to 1 cup shredded cheese (2 -4 ounces)
1 baked 9-inch basic egg & lemon juice piecrust
1/2 to 1 cup filling (see below)
6 eggs
1 cup milk
1/2 teaspoon dried thyme leaves OR other herb
Teaspoon salt
Preheat oven to 375 degrees F.
Spread cheese evenly in bottom of pie crust.
Top with filling in an even layer.
Beat eggs, milk, salt and thyme in medium bowl until blended. Carefully pour over filling in piecrust.
Bake in center of preheated oven until center is
almost set but jiggles slightly when dish is
gently shaken and knife inserted near center comes
out clean, 30 to 40 minutes.
Let stand five minutes. Cut into wedges.
Insider Info
Try adding fresh herbs , such as parsley, basil or oregano.
If using a frozen piecrust, choose the deep-dish size.
Always bake your pie shell first to avoid a soggy crust.
Make fillings from your favorite foods or from leftovers.
Use a combination of cheese, meat, seafood or poultry & veggies.
Filling ingredients should be cooked, not raw.
Pieces should be cut fairly small and drained well.
For a richer custard, substitute half-and-half for the milk.
Need a party appetizer? Bake quiche in a square or rectangular pan; cut into small squares or triangles.
Or bake in mini muffin cups.
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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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