In This Issue
This Week's Entertainment
Chuck Bryan
Chuck has played many venues in the Jackson area over the years. Styles of music range from classic rock & roll to blues and a little Texas bump.
Fresh Trivia:
Did you know?
Turnip leaves are smaller and more tender than their cousin, collards. Their slightly bitter flavor is delicious. Turnip greens are an important vegetable in traditional Southern American cooking.

Quick Links
   

Farm-Fresh Eggs, Broccoli, Cauliflower,
Radishes, Turnip Greens, Mustard Greens,
Collards, Kale, Sweet Potatoes, Okra, Swiss Chard,
Field and Hydroponic 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 Handmade  Jewelry!
 
**This Saturday will be the last day our
farmers can accept Senior and WIC
Farmers Market Nutrition Program vouchers**



From the Market to Your Table
Quick "Fried" Turnip Greens - southernplate.com

Mess of greens (enough for 2 servings)

1 tsp of salt

1 TBS bacon grease (or oil, or butter)

1/2 onion, chopped

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1. Wash greens really well. Chop up with scissors or knife.

2. Place bacon grease in skillet over medium heat and melt. Add chopped onion and sauté  until onion is lightly browned.

3. Add greens and salt. Cook, stirring often, until greens become darker in color and tender, about ten minutes. Serve warm.
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
Thanks For Joining Us!
A great time was had at the Fall "Egg"stravagana!