Ms. Bonnie A. Coblentz, MSU Extension Service The state’s sweet potato growers will have a wealth of information available to them in a half-day event Aug. 25 in Pontotoc. The Mississippi State University Extension Service and Mississippi Agricultural and Forestry Experiment Station are hosting the 2022 Sweet Potato Field Day at the Pontotoc Ridge-Flatwoods Branch Experiment Station. There is no cost to attend. Registration begins at 8 a.m., with the station tour starting at 8:30. Lorin Harvey, Extension sweet potato specialist, said topics covered will include cover crops, soil fertility, sweet potato physiology, sweet potato variety development, mechanization of packing lines, and insect and weed management. “We will take attendees on a guided tour of the station’s numerous sweet potato projects, giving participants an opportunity to look at and learn about research underway at MSU,” Harvey said. The event ends with a barbecue lunch. Certified Crop Advisor Continuing Education Units are available. The station is located at 8320 Highway 15 South in Pontotoc. MSU is an equal opportunity institution. For disability accommodation or other information, contact Harvey at 662-490-1954 or lh1853@msstate.edu.

By Susan Marquez In a state where food deserts, diabetes and obesity are prevalent, a group of people is working to turn those problems and more around in a positive and healthy way. Choctaw Fresh Produce was designed to improve the community in a self-sustaining way. The program has proven to be a major component of both improved health and economic security for the Mississippi Band of Choctaw Indians. As one of the United States’ original first nations, the Mississippi Band of Choctaw Indians is the only federally recognized American Indian Tribe in Mississippi, with close to 11,000 members. Recognizing that the best way to thrive and remain self-sufficient is to succeed economically, Choctaw Fresh Produce checks all the boxes. The farm is based in Choctaw, Mississippi: an area that provides ideal weather for longer growing seasons and greater yields, allowing the organization to specialize in direct store delivery throughout Central Mississippi to a broad variety of organic-focused food buyers. From grocers to casinos, schools and restaurants, Choctaw Fresh Produce provides fresh, organic produce nearly year-round due to the use of high tunnel greenhouses. In the high tunnels, vegetables grown exceed production in less space. The use of technology, including fans, automatic shutters, pre-wired thermostats and vented heaters assure growing success by controlling temperature, keeping out disease and saving water. John Hendrix serves as the Director of Economic Development for the Mississippi Band of Choctaw Indians. Since the growing operation started, he has gone from being a backyard gardener to a serious proponent of large-scale organic gardening. “I’ve seen what access to fresh produce can do for a community,” he says. “We don’t have statistics, but our hopeful outcome is a healthier population.” The tribe offers produce boxes to those with diabetes, the elderly and a food program for those with low income to get more nutritious food to at-risk groups. Grown on a three-acre organic farm on reservation land, Choctaw Fresh puts more nutritious food in areas where it has not always been accessible. It started with a phone call John received from the food and beverage manager of their casino. “He had food shipped in from all over the country. I learned that the tribe was importing nearly one hundred percent of its food. Most people had forgotten what a good quality tomato tastes like,” John explains. “That’s when we took a serious look at growing our own food here on tribal lands.” The farming project not only addressed the need to have locally grown produce but has also created employment opportunities. “It is a win-win solution,” says John. As the farming program grew, visits for elementary school students began, which got the students excited about eating vegetables. A Food Ambassador program was created, introducing young people to agriculture as a healthy, alternative career path to manufacturing or hospitality. “This absolutely benefits the health of the community,” says John. “It gets kids re-engaged and excited about the local food system and eating healthier; that spills over to multiple generations, from kids to elders.”

By Ms. Mary Michaela Parker, MSU Extension Service Summertime is a great time to try new recipes with in-season produce. Whether you garden yourself or have several friends who share their produce with you, there is always plenty of fresh produce to choose from this time of year. If you’re anything like me, you’re constantly looking for new recipes to try with fruits or vegetables. Delicious homemade jams and jellies can seem daunting to make, especially if you’ve never made them before. Extension Publication 220, “Pickles, Relishes, Jellies, Jams, and Preserves,” has plenty of great jam, jelly, and preserve recipes that will put that fresh fruit to good use! Give a few of these featured recipes a try: Fig Jam - 2 quarts figs - 4 cups sugar - 1/4 cup lemon juice Wash, stem, and peel figs. Crush or chop figs. Add sugar. Cook slowly, stirring often until the mixture is thick (about 1/2 hour). Add lemon juice and stir. Pour into hot, sterilized jars. Seal immediately. Process in boiling water 5 minutes. Remove jars; cool and store. Yield: 4 half-pint jars. Spiced Blueberry-Peach Jam (without added pectin) - 4 cups chopped or ground peaches (about 4 pounds peaches) - 4 cups blueberries (about 1-quart fresh blueberries or two 10-ounce packages of unsweetened - frozen blueberries) - 2 tablespoons lemon juice - 1/2 cup water - 5-1/2cups sugar - 1 stick cinnamon - 1/2 teaspoon salt - 1/2 teaspoon whole clove - 1/4 teaspoon whole allspice Sort and wash fully ripe peaches; peel and remove pits. Chop or grind peaches. Sort, wash, and remove any stems from fresh blueberries. Thaw frozen berries. To make jam, measure fruits into a kettle; add lemon juice and water. Cover, bring to a boil, and simmer for 10 minutes, stirring occasionally. Add sugar and salt; stir well. Add spices tied in cheesecloth. Boil rapidly, stirring constantly, to 9 degrees F above the boiling point of water (221 degrees F) or until the mixture thickens. Remove from heat; take out spices. Skim. Fill and seal containers. Process 5 minutes in boiling water. Remove jars; cool and store. Yield: 6 or 7 half-pint jars. Strawberry Jam - 4 cups crushed strawberries - 4 cups sugar Sort and wash berries; remove stems and caps. Crush the berries. To make jam, measure crushed strawberries into a kettle. Add sugar and stir well. Boil rapidly, stirring constantly, to 230 degrees F, or until the mixture thickens. Remove from heat; skim. Fill and seal containers. Process for 5 minutes in boiling water. Remove jars; cool and store. Yield: 4 half-pint jars. This publication is great because it also has several recipes that feature fresh vegetables in it like homemade ketchup, pickles, relish, and more! If you want to learn more about canning your produce, check out our blog post on the basics of canning fruits and vegetables.

By Lisa LaFontaine Bynum In 1989, The National Honey Board designated September as National Honey Month. Bees provide more than just honey; they play a vital role in our food chain. Celebrate all month long with these sweet and savory recipes using everyone’s favorite natural sweetener. Roasted Corn Salad with Honey Lime Dressing 1/2 cup olive oil, divided 5 ears fresh corn 3/4 cup finely chopped red onion (about 1/2 small onion) 3/4 cup quartered and diced fresh cucumber 1 cup cherry tomatoes, halved 2 tablespoons chopped fresh cilantro 2 ounces fresh lime juice plus 1 tablespoon 2 teaspoons honey 1 teaspoon ground cumin 1 teaspoon salt 1/2 teaspoon freshly ground pepper 1 avocado, diced into ½ inch pieces Preheat the oven to 350 degrees. Remove the husks from the corn. Brush with 1/4 cup of the olive oil. Season with salt and pepper. Roast the cobs in the oven for 10 minutes. Flip and roast for another 10 minutes. Remove the corn cobs from the oven and allow them to cool to the touch. Using a sharp knife, cut the kernels from the cobs. Place the kernels in a large mixing bowl. Add the red onion, cucumber, cherry tomatoes and cilantro. In a liquid measuring cup, combine two ounces of lime juice, the remaining 1/4 cup of olive oil, honey, cumin, salt and pepper. Stir until the salt is dissolved. Pour the dressing over the salad. Stir to combine. Salad is best when allowed to chill for several hours before serving. Just before serving, toss the avocado in the remaining tablespoon of lime juice. Gently fold the avocado into the salad. Honey Chipotle Chicken Drumsticks 1/4 cup vegetable oil 2 teaspoons ground cumin 2 teaspoons paprika 4 pounds chicken drumsticks 1/2 cup honey 3 whole chipotle peppers in adobo 2 teaspoons Dijon mustard 1 tablespoon chili powder Salt and pepper to taste In a medium bowl, combine oil, cumin and paprika. Stir until combined. Place the drumsticks in a large resealable plastic bag. Pour the spice mixture over the chicken. Toss until evenly coated. In a blender or food processor, puree the honey, chipotle peppers, mustard and chili powder. Reserve half the sauce for basting. Preheat the oven to 450 degrees. Arrange the drumsticks on a greased baking rack over a baking sheet. Season with salt and pepper to taste. Bake for 15 minutes. Baste chicken with the reserved honey chipotle sauce, flip, and baste the other side. Cook for an additional 20-30 minutes or until juices run clear. Alternatively, prepare a grill for medium-high heat. Place chicken on the heated grill and cook for 10-15 minutes. Bast with honey chipotle sauce, flip drumsticks, and baste the other side with sauce. Grill for an additional 10-15 minutes or until juices run clear. Before serving, coat with additional honey chipotle sauce or arrange drumsticks on a platter with sauce on the side. Honey Cake 1/2 cup unsalted butter, softened 1 cup honey 1 egg 1/2 cup buttermilk 1/2 teaspoon salt 2 cups flour 1 teaspoon baking soda 1/2 teaspoon ground ginger 1/2 teaspoon cinnamon Preheat the oven to 350 degrees. Cream together the butter and honey. Add the egg and buttermilk and mix until combined. In a separate bowl, sift together salt, flour, baking soda, ginger and cinnamon. Add ½ the flour mixture to the butter mixture and mix until just combined. Add the remaining flour and mix until the batter is smooth. Pour the batter into a greased 10-inch cast iron skillet or round cake pan. Bake for 30 – 35 minutes or until a toothpick inserted near the center comes out clean.

With fall on the horizon and temperatures (hopefully) dropping in the next couple of months, many of us are looking forward to camping trips, tailgating or even backyard bonfires. If you’re not one for outdoors-ing, but you know someone who is, this list is a perfect gift guide to buying for the avid camper in your life. No matter what you have planned this autumn, these gadgets are perfect for upgrading and simplifying your outdoor cooking. Folding Camping Table, $69.99 Table, prep station and storage all in one place. This folding table from Amazon is ideal for camping and tailgating, making prep work and cooking a breeze. With the extra counter-like space, meals made on the go just got 10 times easier. This compact table has the added bonus of an insulated cooler cubby; store meat, veggies or cold drinks and keep them cool without worrying about whatever heat Mississippi may throw our way. Find this table and others like it at Amazon.com. Ozark Trail Tripod Grill, $22.88 Have an open fire pit but no adjustable grill? No problem. This tripod grill sold at Walmart is the answer you’re looking for. With a sizeable 17-inch diameter, grill anything from large portions of meat, vegetables or aluminum trays. Adjust the grill height to your liking with the shock-corded steel legs to ensure that you can get the char you’re looking for or the low and slow cooking technique you need. This grill also comes with its own carrying bag, making it an easily packable asset for every camping or tailgating weekend. Find this tripod grill at Walmart.com. Woods Nootka Anodized 5-pc Camping Cook Set, $45 For those who do a lot of open-fire cooking, this anodized cooking set is the answer to your prayers. This 5-piece cook set includes two pots, one frying pan, two cups, one universal gripper that works with any pot or pan and a dishcloth. The cookware is made of anodized aluminum, making it stick-resistant, scratch-resistant and easy to clean. This set is ideal for two campers. Find this set at WoodsCanada.com. Percolator, $36.95 Camping with coffee fiends, or consider yourself one? This percolator from GSI Outdoors is your ticket to keeping your camp caffeinated. This enamelware pot brews 12 cups of great-tasting, old-fashioned java. Built from heavy-gauge steel with a classic speckled enamel finish, every piece has been kiln-hardened twice at 1000 degrees F to stand up to scratches and chipping. An unbreakable resin cap lets you view the joe as it perks. Find this percolator at GSIOutdoors.com. Cast-Iron Skillet, $27.95 Would it really be a camping gadget list if we didn’t include a skillet? Although most devoted campers already keep this useful tool in their arsenal, it’s not a bad idea to add another to your collection. These skillets are great for searing, sauteing, frying or even making dips thanks to the cast iron's ability to evenly distribute high heat. This 10.5-inch cast-iron skillet from REI is perfect when cooking for two to three people or making a dip to share with the camp. Find this skillet and more at REI.com. Campfire Popcorn Maker, $52.70 Love fresh popcorn? How about fresh popcorn popped over the open fire? This vintage-style popcorn maker from Mud Pie can be used over your hearth, campfire or barbecue to cook up a classic tasty treat without the added chemicals and artificial flavors found in many microwaveable bagged popcorns. This 2-piece steel popper features a removable lid and extended metal and mango wood handle, complete with a suede hanging strap for convenient storage. The safe, 27" length keeps your hand far from the heat. Bowl and lid measure 7"H x 7"W. Find this popcorn maker listed on Amazon.com. Campfire Gloves, $13.99 An accessory most of us don’t think about, packing a pair of gloves for campfire handling is a necessity—especially when cooking! These grilling gloves are made of top-level Aramid Fabric and imported yarn, making them heat resistant (up to 1472°F) and more cut resistant than leather. The non-slip silicone design helps you keep a grip while handling hot off the flame foods and bakeware. Made to be one-size-fits-all, these gloves fit most men and are a bit loose for most women, so be sure to double-up if you need a snugger fit. Find these gloves on Amazon.com. Collapsible Sink, $24.99 The main drawback with outdoor cooking is the impossible number of dirty dishes. And if you’re not near a water spigot, that means washing them in camp bathrooms. However, this two-pack of collapsible sinks is perfect for rinsing and washing right on your campsite. Simply fill the basin with water, drop dishes and utensils in as needed, and wash up after your meal. Find this set of two collapsible sinks at Amazon.com.

From Family Features Whether your family's ideal summer day consists of swimming, hiking, biking or simply enjoying the sunshine, all that time in the heat calls for a sweet way to cool off. It's hard to beat a homemade treat loaded with favorite summertime flavors that's as cold and creamy as it is sweet and delicious. For a lighter, better-for-you solution, this Watermelon Gelato has about half the fat and fewer calories than traditional ice cream but with equally mouthwatering flavor. In fact, the word "gelato" means "ice cream" in Italian, and while the two frozen desserts have much in common, gelato is typically lower in fat with more density. If you're looking for an added touch of tastiness, try adding a few chocolate chips to the mix in the last few minutes of churning in your ice cream maker, or simply add some on top before serving. When a summer weekend offers opportunities for morning kitchen lessons with the kiddos, they can help measure ingredients for Watermelon Ice Cream Bars and watch the magic happen as you mix up a watermelon curd, homemade crust and whipped cream. Once your creation freezes completely throughout the day, turn out and cut into bars for a cold afternoon treat following all that fun in the sun. While sweet and tasty, these desserts also provide a bite of hydration with the power of watermelon, which is 92% water for a delicious way to rehydrate. According to the Centers for Disease Control and Prevention, daily fluid intake is defined as the amount of water consumed from foods, plain drinking water and other beverages, meaning you don't have to rely only on what you drink to meet your fluid needs. Because what you eat also provides a significant portion of daily fluids, fruits and vegetables like watermelon can help you and your family stay hydrated for whatever summer days bring your way. Find more sweet summer recipe ideas at Watermelon.org . Watermelon Ice Cream Bars Servings: 8 Watermelon Curd : 3/4 cup watermelon juice 2 tablespoons lime juice 1/2 cup honey 1 pinch salt 3 eggs, lightly beaten 1/2 cup butter (1 stick), cut into small cubes Crust : 8 graham crackers, crushed 2 tablespoons honey 1 pinch salt 4 tablespoons butter, melted and cooled basil leaves, for garnish Whipped Cream : 1 cup heavy whipping cream To make watermelon curd : In medium, heavy-bottomed saucepan, combine watermelon juice, lime juice, honey and salt. Stir to combine then add eggs. Place pan over medium heat and cook, adding cubed butter to pan and stirring constantly, until mixture thickens and coats back of wooden spoon. Immediately remove from heat and carefully pour through fine mesh sieve. Cool completely in refrigerator. To make crust : Preheat oven to 350 F. In food processor, pulse graham crackers until rough crumbs form. Add honey, salt and melted butter; pulse until mixture resembles wet sand. Line 8-by-8-inch pan with parchment paper then press graham cracker mixture into bottom of pan in even layer. Bake crust about 10 minutes, or until just beginning to brown. Allow crust to cool completely. To make whipped cream : When crust and curd are completely cooled, in large bowl, whip cream until stiff peaks form. Gently push cream to one side of bowl and pour in watermelon curd. Using spatula, gently fold cream and watermelon curd together until no streaks are visible. Pour creamy watermelon mixture over graham cracker crust. Freeze dessert completely, 4-6 hours or overnight. When ready to serve, loosen sides with small spatula or butter knife. Turn out onto cutting board and use large spatula to flip so graham cracker crust is on bottom. Cut into eight bars and top each with basil leaf. Watermelon Gelato Servings: 8 2 cups pureed watermelon 1/2 cup sugar 1 1/2 tablespoons cornstarch 1 cup fat-free half-and-half 3 tablespoons lemon juice 1/2 cup whipping cream In blender, blend watermelon, sugar, cornstarch, half-and-half, lemon juice and whipping cream until smooth. Using ice cream maker, process gelato according to manufacturer's instructions. SOURCE : National Watermelon Promotion Board

By Ms. Qula Madkin, MSU Extension Service Grilling is a great way to cool off your kitchen and lean out your diet. Meat typically comes to mind when we think about backyard barbecues, but you can cook much more than that on the grill. Try adding fruits and vegetables this summer to go along with your protein choices. Here are a few of my favorite tips to get you started: Focus on in-season produce. When produce is in season, it’s tastier and less expensive. Check your local grocery store, local farm, or Farmers Market. Grill your favorite fruits and vegetables until they are tender. Take the flavor up a notch by marinating the produce or serving it with a tasty vinaigrette. Try one of our salt-free seasoning blends and combine with oil, vinegar, or lemon juice, to make a marinade, sauce, or vinaigrette. Go lean with protein. Choose proteins lower in saturated fat, like seafood, ground turkey, skinless chicken, and lean cuts of beef and pork. Don’t forget vegetarian options like veggie burgers and tofu, which are great on the grill. Always use a food thermometer to ensure your meat reaches the correct internal temperature. Keep this chart handy for quick reference: Looking for a meal in minutes? Try one of our fold-and-go packet meals on the grill. It’s simple. Just choose your ingredients, put them in a sheet of foil folded into a packet, and cook. It’s easy cleanup, too! Try this Bacon Ranch Potatoes recipe for your next grilled meal. Bacon Ranch Potatoes - 4 slices bacon, cooked and crumbled - 7 to 9 small red potatoes, quartered - 1/2 onion, sliced - 1 tablespoon dry ranch seasoning - 1/2 teaspoon pepper - 1/2 teaspoon salt - 2 tablespoons parsley, chopped or dried - 1 cup cheese - Drizzle of olive oil Tip: Add 4 skinless, boneless chicken thighs or breasts (cubed), tofu, or your favorite beans to add protein. For more foil packet meal ideas and detailed instructions for making them, check out our Extension Publication 3567, “Fold and Go Meals.” Bottom line: Grilling is an excellent option for any meal. So, fire up your grill for healthy meals year-round. For more helpful tips like these and healthy recipe options, visit extension.msstate.edu and join our MSU Nutrition and Wellness Facebook group. For even more healthy grilling ideas, visit the Academy of Nutrition and Dietetics web site.

Need a morning or afternoon pick-me-up? Here are some of our favorite coffee shops in the capital city!

By Ms. Natasha Haynes, MSU Extension Service These tuna cakes are a family favorite, and they are quick to pull together because canned tuna is a pantry staple. Canned tuna is a great source of protein and a budget-friendly option compared to fresh tuna. Look for tuna packed in water, instead of oil, to cut down on calories. We all know cooking tuna cakes can be messy at times! If they fall apart, don’t worry. The flavor is still the same! Tuna Cakes Ingredients: - 2 (6 ounce) cans low-sodium or no-salt-added tuna in water, drained and flaked - 1 (6 ounce) package low-sodium stuffing mix (we used chicken flavor) - 1 cup reduced-fat cheddar cheese, shredded - 1 cup water - 1 carrot, shredded - 1/3 cup reduced-fat mayonnaise - 2 tablespoons sweet pickle relish Mix all ingredients. Refrigerate for 10 minutes. Heat a large nonstick skillet sprayed with nonstick cooking spray on medium heat. Use an ice cream scoop to add 1/3 cup portions of tuna mixture to skillet in batches. Flatten into patties with back of spatula. Cook 6 minutes or until golden brown on both sides, carefully turning patties over after 3 minutes. Thanks to Texas A&M University Extension for this recipe! For more great recipes and terrific kitchen tips, be sure to follow The Food Factor on Facebook, Instagram, and Twitter! And if you like our recipes and videos, we’d love for you to share them with your friends! It really helps!

Dr. Gary R. Bachman, MSU Extension Service As the host of Southern Gardening, I promote primarily ornamental landscape and garden plants through newspaper articles, TV segments and social media posts. So, I find it interesting that most of the questions I receive revolve around the vegetable garden. Our ornamental plants give us the landscape and garden aesthetics that we consume with our eyes. But the vegetable garden provides the home gardener a tangible, consumable product: perhaps a tomato or pepper in the summer or radishes, carrots or salad greens in the winter. As a “typical” home gardener, I really love to grow and experiment with my vegetable garden. Every season, I learn something new to share with Mississippi gardeners. This year, tomatoes have been generating the majority of the questions sent to me. So I’d to share a couple of tips and tricks that I have learned over the years to help you be successful in growing your own tomatoes. The goal of most gardeners is to grow that perfect, vine-ripened fruit. But most years, bugs, birds, squirrels and rats seem to conspire to make harvesting a vine-ripened tomato as magical as finding a unicorn. The fact is, the longer that tomato is on the vine, the more chances there are of something bad happening. I like to harvest my large-fruited tomatoes when they start showing the first blush of color. I bring them inside to finish ripening. At this point, the fruit has as much sugar as it’s going to have and will ripen nicely on a warm counter or windowsill. If you have a coffee maker on the counter, place your ripening tomatoes close to it, as it will be a couple of degrees warmer, especially if its plugged in. I place my blushing tomatoes on a germination rack to fully ripen. While this process works for large-fruited tomatoes, the smaller cherry tomatoes mature much quicker and usually can be allowed to ripen on the vine. Tomato hornworms can cause frustrating problems for gardeners. These caterpillars of the hawk or sphinx moth seem to appear out of nowhere and can consume an entire tomato overnight. To make matters worse, they are masters of disguise as they hang on the undersides of tomato stems. Sometimes the only sign of them you can find are the piles of frass on leaves after massive damage has been done. But all is not lost. I discovered a technique to easily find these guys at night. Under an ultraviolet flashlight, these caterpillars fluoresce and actually shine like a beacon in the dark. I don’t do much in terms of disease control because in Mississippi, our tomatoes will get almost every leaf-borne fungal disease known to tomato-kind, and it can feel like a losing battle. But what I’ve learned is that tomatoes can be very regional in adaptation, and even with affected leaves, if you’ve selected the right varieties, the plants will still produce an abundance of fruit. My advice usually involves asking home gardeners whether they want great-looking plants or excellent-tasting tomatoes. A great resource to help you be successful with tomatoes is the newest version of the “Mississippi Vegetable Gardener’s Guide,” formerly known as “The Garden Tabloid.” It can be found online at http://extension.msstate.edu/publications/mississippi-vegetable-gardeners-guide.

Sometimes, it can be a challenge to find a restaurant or bar that's open when you're in the mood to have a Sunday Funday. Here are some great spots that are open on Sunday in Jackson!

Ms. Bonnie A. Coblentz, MSU Extension Service STARKVILLE, Miss. -- Farmers markets are multiplying across the state as they combine two of the things that Mississippians value most: fresh produce and socializing. The concept of a central place for area farmers to sell their goods has been around for decades, but the recent, increased focus on shopping locally has caused an uptick in the number of farmers markets across the state. “You’re not going to find fresher produce at the grocery store or friendlier vendors,” said Marie Rogers, Mississippi State University Extension Service Itawamba County agent. Ann Tackett, Aberdeen Main Street manager and farmers market coordinator, said these events provide the community with healthy food choices. "Our whole effort is to shop local as we try to preserve our community and the farming experience,” Tackett said. The MSU Extension Service is a key force behind many of these community resources, with the county Extension office often organizing the area’s market. The Extension Center for Government and Community Development has become a driving force behind the movement, helping communities organize new markets and improve the ones they have. Courtney Crist, an Extension food safety specialist in the MSU Department of Food Science, Nutrition and Health Promotion, said these informal markets allow individuals to operate businesses. “Farmers markets foster entrepreneurship and creativity in multiple sectors such as agriculture, art and food, without the burden of significant investment and the costs of operating a large business,” Crist said. Rachel Carter, Extension community planning specialist in the Extension Center for Government and Community Development, said farmers markets benefit a community in more than one way. “Shopping for a good that is produced locally has a greater economic impact on a community than purchasing a similar good that was produced elsewhere because input costs and any wages stay in the community,” Carter said. Many communities in Mississippi are food deserts, which means they do not have access to healthy food from a store within a reasonable distance. Having farmers markets temporarily alleviates some of that problem on a seasonal basis by providing fresh fruits, vegetables, baked goods and more. In addition, farmers markets are social events, giving community members opportunities to gather. “Farmers markets are a draw in the community,” Carter said. “They are a way for people to meet each other, build relationships and be entertained.” Vendors benefit as well. “Farmers markets are minimally risky for a small business, because the costs of selling products there is low,” Carter said. “Selling products at a farmers market allows the vendor to test a new product and it serves as a way to promote your business to new audiences.” Chelsea Best coordinates the Hitching Lot Farmers Market in Columbus, Mississippi. “People love to know about our farmers,” Best said. “They get to meet them face-to-face, learn about what they do and how they make their products.” MSU Extension recently received a grant from the U.S. Department of Agriculture’s Agricultural Marketing Service to promote local foods. The Extension Center for Government and Community Development is administering the From Gravel Roads to City Streets grant as part of the statewide MSU Extension Growing Your Brand effort. Grant funds were used to help farmers markets in Itawamba, Lowndes, Clay, Noxubee and Monroe counties. Projects included marketing materials, new signs and a walk-in cooler available to merchants selling fresh-picked produce.

By Brandi Perry Mississippi was one of the first states to pass some form of prohibition legislation, nearly 10 years before the 18th amendment made it the law of the land. The Magnolia State was also the first state to ratify the amendment and the last to repeal prohibition in 1966. Although Mississippi has had a long, tumultuous relationship with alcohol through history, there's no denying that it is a popular culture symbol, found in the pages of many Mississippi authors and in the lyrics that bounce off blues club walls all over the state. William Faulkner, for example, is known for his love of whiskey and his distaste for Prohibition. In his book “Sanctuary,” a bootlegger was a critical character that assisted with the development of the book. It is no secret that many of the famous blues songs written in Mississippi have featured alcohol, including “One Bourbon, One Scotch, One Beer,” by John Lee Hooker, and “Sittin’ Here Drinkin’” by Muddy Waters. So, when Richard Patrick and Austin Evans decided Mississippi needed its own distillery in 2010, it made sense to give a nod to the Mississippi blues scene, by calling it Cathead Distillery. Musicians often call their fellow musicians “Cat” as a compliment. James "Son" Thomas started sculpting catheads out of river clay in the 1940s as a way to help support his musical career. The owners are huge fans of the blues heritage and history as well as the arts so by using a rendition of the cathead as the logo on all their bottles, they are keeping the history and memory alive, one sip at a time. Patrick and Evans were college buddies who dove into the liquor industry right out of college. Evans' focus was management and hospitality while Patrick focused on import and distribution. While at a Blues Festival in the Mississippi, the inspired pair knew it was time to launch their dream as being business partners, and Cathead Distillery was born. Even though the ideas were flowing and the eagerness was building within the business partners, it took a bit of time to work through the red tape with the state. "It took a good while working with the state, there wasn't really language in the regulations to allow the distillery. Nothing said we couldn't, but we had no text to base any of it on," Patrick explained. "It was literally one step at a time. We'd come back to them after each step and find out what was required next." Even though rewriting liquor laws in the state took time and a great deal of effort on both sides, eventually Patrick and Evans had the ball rolling toward success. Not long after, Cathead started producing their vodka and became the only distillery to put honeysuckle and pecan vodka on the market. There are not many distilleries that can tell you that they source the sweet blossoms of honeysuckles and the best pecans in the south to produce their popular vodka, but that is exactly what happens at Cathead. The honeysuckle vodka is made by hand in small batches using all-natural ingredients. One sip of this soft, floral vodka will take you back to summers as a child, where times were simple and the smell of honeysuckles meant freedom. The pecan vodka uses fresh Mississippi pecans and Louisiana cane sugar to reach every possible flavor a roasted pecan can yield. There is also a non-flavored Cathead Vodka that is made in batches of 500 gallons or less at a time. Vodka is not the only thing that Cathead has to offer. Old Soul Bourbon Whiskey is distilled by Phillip Ladner and is aged for different amounts of time. As the Cathead Distillery website says, "Old Soul is the perfect metaphor for our bourbon. One that is thoughtfully crafted with a nod to both tradition & the future." Bristow Gin is also a product of the distillery. They use their vodka as a base before adding ten botanicals to the mix. This juniper and citrus-based gin soaks in the botanicals for two weeks before it is aged in stainless steel for three more weeks. Additionally, HooDoo is a chicory liqueur that pays homage to the black magic traditions that were brought to the United States by way of Africa and the Caribbean region. The spiritual practices of HooDoo run deep in the southern culture just as the dried fruits and earthy spices do in this liqueur. Most days at Cathead Distillery are extremely busy, welcoming guests from all over the country. In addition to tours and tastings, the distillery also offers multiple events throughout the year such as crawfish boils and ping pong tournaments. Unfortunately, while the country is still in the throes of a worldwide pandemic, those events, tours and tastings have had to be on hold for the foreseeable future. However, by visiting their website, you can collect all their newest merchandise and sign up for their newsletter, which will update you on events when they start back. Even though 2020 was a tough year for a lot of people, Cathead will be working on some exciting new projects and expansions this year. There are a lot of ways to support them, even if you cannot go visit yet. Check them out at catheaddistillery.com. Stores and restaurants throughout the southeast carry Cathead products, so it will not be hard to get your hands on their unique bottles. Plus, there is nothing more special than supporting a Mississippi small business. If you are looking for a recipe to go with that delicious honeysuckle vodka, here is one of the most popular! 2 ounces of Cathead Honeysuckle Vodka 1 ounce of honey simple (2 to 1 honey and water) 1 ounce fresh lemon juice 1 sliced jalapeño Shake all with ice and double strain into your glass. If you are up for a little extra heat with your drink, garnish it with lemon or jalapeño.

By Ms. Natasha Haynes, MSU Extension Service This shake is creamy and bursting with blueberry flavor. It’s the perfect on-the-go breakfast or snack. With only a few ingredients, you can throw it together in less than 5 minutes. Blueberries are a great choice to get some necessary nutrition first thing in the morning or on the run. These berries are low in calories and fat and have a decent amount of fiber. Creamy Blueberry Shake (Makes 4 servings) Ingredients - 2 cups fresh or frozen blueberries, washed and sorted - 2 small ripe bananas - 1/4 cup honey (or sweetener to taste) - 2 tablespoons lemon juice - 1-1/2 cups vanilla yogurt, nonfat - 1 cup vanilla frozen yogurt Combine blueberries, bananas, honey, and lemon juice. Puree on high speed in a blender. Add yogurt and frozen yogurt and blend until thick and smooth. Serve immediately in a cold glass. Tip: To decrease sweetness, use plain, nonfat yogurt instead of vanilla nonfat yogurt. Blueberries are a popular fruit, and we’ve featured them a lot on the Food Factor. Here are a few of those recipes: Red, White, and Blue Salad Slow Cooker Berry Cobbler Blueberry Baked Oatmeal Blueberries are great in this seasonal berry parfait. Thanks to University of Maine Cooperative Extension for this recipe! Follow The Food Factor on Facebook, Instagram, and Twitter! And if you like our recipes and videos, we’d love for you to share them with your friends! It really helps!

From Family Features Light bites and summer just seem to go hand-in-hand, especially when the temperature outside means turning on the oven is out of the question. Whether you're trying to put a meal on the table quickly or serving a crowd at your next summer get-together, putting a few small twists on seasonal favorites, such as Caesar salad kits, can be a perfect solution when you want to kick back and relax instead of spending extra time in the kitchen. With more than 100 varieties of fresh, healthy and convenient ready-to-eat salads - including nine Caesar salad varieties - Fresh Express offers tasty and versatile salad kits that feature premium ingredients and can be eaten as a standalone salad or dressed up in next to no time to make mealtime a true celebration of the season. For example, this Muffuletta Caesar Sandwich gets its flavor from the Caesar Chopped Salad Kit, which includes chopped romaine, Parmesan Caesar dressing and savory croutons topped with cracked pepper and grated Parmesan cheese. Simply fill two bread bowls with giardiniera, red peppers, green olives, celery, parsley, salami, cheese and salad then combine to meld the flavors for a tasty take on an Italian specialty sandwich. Or add breaded calamari to the classic, restaurant-style Caesar Salad Kit featuring crisp romaine lettuce, rich and flavorful Caesar dressing, crunchy garlic croutons and Parmesan cheese for a perfect first-course salad, no trip to a restaurant needed. Visit freshexpress.com for more mealtime inspiration and to find salad kits at a store near you. Muffuletta Caesar Sandwich Prep time: 20 minutes Servings: 8 1 jar (16 ounces) mild or hot giardiniera, drained, liquid reserved 1 jar (12 ounces) roasted red peppers, drained and chopped 1 can (6 ounces) chopped green olives, drained and diced 1/2 cup celery, diced 1/4 cup minced fresh parsley 1 round loaf Italian bread (2 pounds) 8 ounces sliced provolone cheese 8 ounces sliced Genoa salami 8 ounces sliced mozzarella cheese 3 packages (9.4 ounces each) Fresh Express Caesar Chopped Salad Kits 8 ounces sliced mortadella In bowl, combine giardiniera, red peppers, olives, celery, parsley and 2 tablespoons reserved giardiniera liquid; mix well. Cut bread in half horizontally; tear out some bread, leaving about 1/2-inch to create bowl. Fill bottom bread bowl with olive salad. Layer with provolone cheese, salami and mozzarella cheese. Place greens from one salad kit into bowl; toss with salad dressing. Add toppings; toss to combine. Place in top bread bowl; layer with mortadella. Carefully flip top half of bread over and place on top of fillings in bottom half. Wrap tightly with plastic wrap; press down to compress. Let sit 15 minutes to blend flavors. Cut sandwich into eight wedges. Make remaining two salad kits to serve as side dish. Calamari Caesar Salad Prep time: 5 minutes Cook time: 15 minutes Servings: 4 1 package (10 ounces) breaded calamari 1 package (9.8 ounces) Fresh Express Caesar Salad Kit 8 Campari tomatoes, sliced 4 lemon wedges Bake calamari according to package directions. In large bowl, toss greens from salad kit with salad dressing. Add toppings; toss to combine. Divide salad evenly among four plates. Top each with calamari, tomatoes and lemon wedge. Serve with sauce from calamari package. SOURCE: Fresh Express

By Susan Marquez Any Southerner worth his or her salt has eaten comeback sauce. The popular condiment is a rich, creamy, spicy concoction that pairs perfectly with a bowl of fresh salad greens while also making the ideal dipping sauce for French fries, onion rings, tater tots and fried dill pickles. Spicier than ranch dressing, creamier than barbeque sauce, comeback sauce holds its own with a plethora of foods. Try it with roasted vegetables, spread it on a turkey sandwich or use it as a dip for fresh Gulf shrimp – fried, boiled, broiled or baked! It’s also great on purple hulled peas, fish and burgers. No matter what you pair it with, comeback sauce is guaranteed to make you want to come back for some more. Malcolm White has extensive knowledge of comeback sauce. I heard him make an hour-long presentation on the sauce origins at a Southern Foodways Alliance symposium in Jackson, Mississippi, back in 2014. The SFA refers to White as “a font of Mississippiana.” A Mississippi native, White owns Hal & Mal’s restaurant in downtown Jackson, where comeback sauce served with saltine crackers is a popular item on the appetizer menu. Like most other food and restaurant historians, White could not give a definitive origin of comeback sauce. Some say it sprang from the Rotisserie Restaurant in Jackson, while others say comeback sauce came from the Mayflower Café. What we do know for sure is that comeback sauce originated in a Greek-owned restaurant in Jackson, Mississippi. John Currence, owner of City Grocery and Ajax Diner in Oxford, Mississippi, wrote about comeback sauce for the James Beard Foundation. Currence explains that one of the larger groups of Greek immigrants to hit the South settled in north-central Alabama to work in the mining and steel industries. “As the steel market softened and/or folks started to migrate out of it, Greek families began setting up restaurants in and around Birmingham. As families grew, migration was inevitable, and several of those families ended up moving west to Jackson, Mississippi. The Mayflower, Primos, Dennery’s and Crechale’s were all part of those families’ legacies.” The Elite in downtown Jackson can also be added to that list. Currence says he regularly uses comeback sauce on their Croque Monsieur and as a sandwich dressing. “It’s also great for French fries, so we just make a little and keep it in the fridge. It’s kinda good on everything.” The sauce made its first appearance either in the late 1930s at the Mayflower Café or early 1940s at one of the Dennery-owned restaurants. No matter which restaurant “invented” the sauce, it spread like wildfire and was soon a staple in the Greek restaurants in Jackson. Over the years, comeback sauce has spread beyond the borders of Jackson into other parts of Mississippi and to other (mostly Southern) states. The basic made-from-scratch comeback recipe calls for ketchup, mayonnaise, chili sauce, yellow onion, Worcestershire sauce, garlic, paprika, black pepper, salt, salad oil and lemon juice. There are variations, but as someone who is a comeback sauce snob, I can tell you that if the recipe calls for onion powder or garlic powder, run the other way. A true comeback sauce uses grated yellow onion, including the juice, and minced fresh garlic. I’ve seen variations that call for sriracha instead of chili sauce. Take my word for it: just say no. Patsy R. Brumfield is a NOLA-centric writer who posted a comeback sauce recipe in her February 6, 2013 blog post on Southfacin’ Cook. Her recipe calls for a tablespoon of creamy peanut butter. All I can say is try it; you may like it. The Clarion-Ledger newspaper once printed Dennery’s comeback sauce recipe in their food section. My mother cut out the recipe and kept that little yellowed piece of newsprint in her recipe box for as long as I can remember. She followed the recipe to the letter; it tasted every bit as delicious as the comeback sauce served on the table alongside a basket of crackers at Dennery’s restaurant near the Mississippi Coliseum in Jackson. I loved eating at Dennery’s and always preferred my comeback on Captain’s Wafers. Some called that a “redneck hors d’oeuvres.” Hattiesburg restauranteur and food writer Robert St. John wrote that comeback sauce, “is the offspring of the incestuous marriage between 1000 Island dressing and remoulade sauce.” He calls it “the Queen Mother of all Mississippi condiments.” The sauce has become so popular that many restaurants started bottling and selling it, not only in their restaurants but in other outlets as well. Mayflower Café sells Papou’s Sauce. Georgia Blue sells their version of comeback sauce both in their restaurants, as well as in area grocery stores. A comeback sauce bottled under the Thames Foods label comes from the shelf-stable recipe developed by John and Nita Thames, who owned Fat Tuesday’s restaurant in Ridgeland. Oxford Falls sells a bottled comeback dressing. And Duke’s, a Richmond, Virginia-based company famous for their mayonnaise, makes Mississippi Comeback Sauce. Truly the South’s most beloved condiment, comeback sauce is here to stay. While my mother’s dog-eared comeback recipe is long-lost after many moves, I copied it down while in college and still have my hand-written version. This is possibly as close to the original recipe as any I have found: Classic Comeback Sauce 1 tablespoon water 2/3 cup chili sauce ½ cup vegetable oil 1 lemon, juiced 1 teaspoon Worcestershire sauce 1 dash Louisiana hot sauce 1 tsp. black pepper 1 small yellow onion, grated, with juice 1 cup mayonnaise ¼ cup ketchup 1 tsp dry mustard 1 dash paprika 1 tsp. salt 3 cloves garlic, finely minced 1. Assemble all ingredients and process in blender or food processor. Store in refrigerator for up to one week.

By Brandi Perry Felix Weidmann, a Swiss immigrant, made his way to America aboard a steamship, whether to New Orleans or Mobile. Probably a chef aboard the vessel, Weidmann knew only one way to make a living, and the newly flourishing city of Meridian was about to give him a once in a lifetime opportunity. Meridian was established in 1860, at the junction of the Mobile and Ohio Railroad and Southern Railway of Mississippi. It didn't take long for the new Mississippi town to build an economy based on the railways. Due to this, the Lauderdale County seat quickly became a strategic trading center. Weidmann saw how successful a restaurant could be, so he opened a lunch counter with just four seats directly across from the train station in the Union Hotel in 1870. The individuals traveling by train flocked to his spot and it quickly garnered the nickname of "The Restaurant". Felix experienced great success for 15 years until his death in 1885. His son, Phillip, took over and moved the restaurant to 24th Avenue and 5th Street and changed the name to Taft and Weidmann's. Many believe that Weidmann's has always been in Downtown Meridian, but that is only partially true. During World War I, Weidmann's actually moved to Hattiesburg for two years to better serve the soldiers stationed at Camp Shelby. Upon its return to the Queen City, the restaurant made its final move and found its permanent and current location at 22nd Avenue in 1923. Aviation history made its way to Meridian in 1935 when Fred and Al Key broke the endurance flight record with a time of 653 hours and 34 minutes. This record stood until 1973 when it was broken by NASA astronauts. The national attention was not only turned onto the spectacular event, but the restaurant too, as a party held in the Key brothers' honor was hosted there. The famous peanut butter crocks came into existence in the 1940s when there was a shortage in butter. A guest suggested serving peanut butter and crackers instead and the tradition stuck. Henry Weidmann loved the practice so much that he found a potter in Louisville, Mississippi, to make them. Today, guests can take a crock home with them and they are now made by a local potter. Even with a storied past and a world-wide reputation, time has not always been good to Weidmann's. The recession in 2010 forced the heavy wooden doors of the historic restaurant to close, hinting at a bleak future. Later that year, Charles Frazier took over the restaurant and just 6 weeks later the doors were opened. "I had a goal of returning this place to its historic roots, but we had to do it in six weeks. I think we did a good job maintaining the culinary history of the dishes that have been on the menu for a hundred years while also introducing a few classic southern dishes," Frazier said. Even though 150 years have passed since Weidmann's opened their doors, the clientele is still relatively the same. Interstate 59 brings visitors in from all over the world, just like the railroad did and Weidmann's is still serving up the best of the state’s Southern cuisine. Any visitor to Downtown Meridian has seen the revitalization going on and the new businesses and restaurants popping up throughout the city. "The Riley Center was definitely the genesis for the revitalization in town. But when we came in, revised the menu and increased the foot traffic here, a lot of other people realized that there was something to downtown Meridian. I would like to think that our growth and the growth of the city goes hand in hand," Frazier remarked, "I hope this is a trend that continues for many years." When asked what legacy he hopes Weidmann's leaves in the community, Frazier didn't hesitate to say, "It's important to understand that I'm just the steward of this incredible piece of history. This community owns this restaurant." Today, regardless if you order a seafood or fish plate, shrimp and grits or any other dish, there is a good chance that the ingredients were sourced just a few miles from the restaurant. "We truly believe in all the wonderful things that Mississippi has to offer and we do our best to utilize Mississippi products every chance we get," Frazier remarked while discussing where their milk, grits and honey for the restaurant come from. A huge part of Weidmann's success has been because they embrace every part of the state and the produce and goods found in each region. The restaurant also prides itself on carrying only Mississippi draft beers and being as much of a farm-to-table restaurant as they can, regardless of the season. Weidmann's longevity is just a small part of what makes the restaurant so special. Through the years, the restaurant has been featured in more books, magazines, cookbooks and television shows than one could actively count. Each piece continued to solidify Weidmann's place in not only Mississippi's restaurant history, but in the rich culinary history of the south. Weidmann's should be on every Mississippian's culinary bucket list. There's definitely a sense of stepping back in time when you enter the restaurant and the wall of celebrities that have eaten here is further proof of Weidmann's world-wide reputation. Frazier and his staff practice a hands-on approach and because of that, guests not only feel honored to have enjoyed a meal in the historic space, but they also feel as though they were the most important guest in the building at the time. Such characteristics are why Weidmann's will be around another 150 years. There are several things you need to look for when you make the trek to Meridian. One such thing is the possible event taking place within the restaurant if you visit on a Friday. The Lacy Bottom Chowder and Marching Club has been meeting every Friday for lunch for more than 40 years. Even though several of the famed story tellers have passed on, there are still a few that keep the tradition alive. One likes to share the story of the late Mississippi State Senator and U.S. Congressman Sonny Montgomery. Even during the busiest part of his life as a politician, he still made time to meet his friends for lunch on Friday's. The story goes that on more than one occasion, Montgomery was interrupted during lunch at Weidmann's by a phone call from President Lyndon B. Johnson. When it comes to the menu, there are so many long-lasting recipes that still amass a lot of attention. The steak, pasta and seafood dishes are freshly prepared and the shrimp and grits may be the best you will find in the entire state. But, if you have room left for dessert at the end of your meal, there are so many choices of homemade delicacies that you simply cannot go wrong. However, their world-famous black bottom pie is an absolute must. Tracing its history back to the 1940s, the recipe hasn't changed and still offers visitors a sweet surprise with a classic chocolate bottom and a heavy dose of homemade meringue. The historic sweet is topped off with chocolate shavings to bring the dessert together and deliver a spectacular flavor and texture. A trip to Weidmann's and Downtown Meridian should be on everyone's list. You may come in as guests, but you will leave as part of Weidmann's family. Learn more at www.weidmanns1870.com.

By Divian Conner Summer is here! While I am not looking forward to the mosquitos and layering on repellant, I am definitely looking forward to the cookouts, the gatherings, the grilling, the laughing, the sharing and all of the good food that is certainly in store. Summer in the South means the grills are fired up, and anything and everything is liable to land on top of those flaming hot metal grids. When it comes to grilling, the possibilities are endless, and really, you can put almost anything on the grill. With all of the grills being brought out of retirement, it is no secret that burgers are a grilling staple, ready to take culinary charge of the summer months with a vengeance. Can you really go to any summer event and not expect to see burgers being flipped and a table full of paper plates, condiments and toppings? Summer means time to take bites of big juicy burgers and relish in the warmer months while poolside, or while sitting on the deck, front porch or even in the kitchen. Telling tales of what events you have planned, who is going off to what college, university, who has wedding plans and what destinations will be decided for the next great big adventure vacation. Burgers are just one of those things you expect to see here in the South. When it comes to making burgers, I like to try different toppings. It is amazing how adding or changing a condiment can change your entire burger experience; right there at home. There is no need to order out or save that savory experience for a night out. There are so many different possibilities that can be explored. Just like how anything is game for grilling, nothing is really off-limits when it comes to creating a fantastic burger at home. Swap the fresh red tomatoes for fried green ones, switch out the pickles for fried pickles instead, crisp red onions can take a back seat to pickled onions and steak sauce instead of ketchup can add a sharp bite. Just minor tweaking and substitutions can kick up your burger prowess and leave all that partake in your master-level burger-making skills in awe. It is no secret I love a good burger. Sandwiches and burgers are my go-to when I have any gathering, and I just cannot decide what to make. Sometimes this brain of mine goes into overdrive trying to curate menus, and I can literally not decide what to make. But the trusty ole dependable burger is always a sure win, and playing around with how to dress it leaves taste buds satisfied. When having your next burger night or even an event, why not give this Tzatziki Burger a try? This is a super easy recipe, as the ingredients can be purchased ready-made—all it takes are freshly grilled burgers and a little assembly. Let’s give it a go and slide into summer with one amazing burger homerun! Tzatziki Burgers For burger assembly: Burger buns Tzatziki dip or sauce French fries Fresh tomato slices Feta crumbles For the burger patties: 1 pound ground beef 3 tbsp Worcestershire sauce ½ tbsp Creole mustard 1 tsp Creole seasoning Salt and pepper to taste Mix Worcestershire sauce, mustard and Creole seasoning into the beef. Form into patties and cook on medium heat or grill until desired wellness is reached. While cooking, douse with Worcestershire sauce every 5-7 minutes for added flavor. Sprinkle salt and pepper while cooking for desired taste. Start minimally. Once done, place burger patties on toasted or grilled buns coated with Tzatziki sauce. Top with lettuce, sliced tomato, fries and crumbled feta.

By Brandi Perry Located just a few miles south of Memphis, Tennessee, in Hernando, Cedar Hill Farm is a family-run farm that is easily one of the best agritourism businesses in the entire South. If you have never visited the Foster Family at their award-winning farmstead, you need to. Mike and Martha Foster opened the farm to the public in 1996, and their oldest son Robert and his wife Heather took over in 2006. They are consistently making improvements and additions to the already impressive farm, but visitors are sure to find something even more spectacular each time they drive over those rolling hills. Surrounded by cedar trees lined with fences, the 120-acre farm offers some of the most fun families can have in one place. Even though it is a working farm, there remains a quiet stillness to the property that is hard to explain. Every season brings a different reason to take your family to Cedar Hill for a day, and it will be one they will never forget. This Mississippi Agritourism farm is by far one of the best activities in the Southeast, and it is so easy to see why. One of the first things people think about when you hear about a farm is their delicious homecooked meals. Cedar Hill Farm did not miss the mark with The Barn, The Country Kitchen or The Country Store. The Country Kitchen is a snack bar of sorts that is open every time the farm is open for seasonal public events, like Easter egg hunts, Fireworks on the Farm, the pumpkin patch and Christmas season festivities. Their food includes everything from hamburgers and chicken strips to barbecue nachos and a double cheeseburger. In addition to waters and sodas for drinks, the snack bar also offers hot chocolate, fresh-squeezed lemonade and even a cider slush. Still a little hungry or need a side item for your meal? No worries! Ice cream, donuts, caramel apples and funnel cakes will fill you up! The Barn at Cedar Hill Farm is by far one of the best restaurants in the state when it comes to home cooking. Their menu is expansive and includes plates like Mississippi Fried Catfish, Hand-Breaded Tenders, burgers, steak and more. Additionally, they are open a few weekends out of the month for brunch! The plates you can choose from at brunch are pancakes, biscuits and gravy, waffles, chicken and waffles, and steak and eggs or you can choose from a variety of eggs plates. Farm fresh homemade donuts are served complimentary with any plate order, and they are out of this world delicious. A perfect day at the Farm would be to enjoy brunch, explore the farm for the rest of the day, then make your way back for dinner. Their food will take you back to grandmother’s house when times were simpler and there were no worries in the world. The Country Store will have your stepping back when general stores dotted the backroads of the state. From the store, you can take home homemade fudge, donuts and many other sweet treats. Just like any country store, Cedar Hill Farm’s store has jellies and jams, local honey from the farm, free-range chicken eggs, and fresh produce when it is in season. If you visit the farm, the country store is a must-see. The honey is extracted from hives on the farm used to pollinate the fruits, berries and vegetables that grow so abundantly on the farm. The honey is not heated or cooked, just placed straight into jars. People are starting to realize that unadulterated honey is great for allergy relief and is a healthy option for sweetening foods and drinks. Due to the demand, the Fosters are planning to continue to grow their hive and bee population. In addition to that delicious honey, Cedar Hill Farm also sells free-range chicken eggs. Even though the USDA does not specify how long chickens must be allowed outside to be labeled free-range, Cedar Hill Farm allows their hens to roam a two-acre fenced area from sunup to sundown. Some studies say open-range eggs are better for consumers because they pack a better nutritional punch than any other egg. By providing more vitamin D and less cholesterol, they are a sure bet to improve your overall health. The farm sells their free-range eggs for $3.50 a dozen or $7.50 for a two and a half dozen flat. You can save fifty cents if you bring your own container. Even though they usually have plenty of eggs on hand, call ahead to make sure they have what you need! There is nothing like an Easter egg hunt. Some of the favorite memories of kids are searching for eggs over a big yard and seeing who can find the most. Cedar Hill Farm takes Easter egg hunts to an entirely different level. The egg hunts occur throughout the day, and when the kids get bored of searching for eggs, they can ride ponies, pet the farm animals and get their faces painted. After a long day of fun and eating homemade fudge and donuts, a picture with the Easter Bunny is sure to bring an end to one of the most perfect days ever. Cedar Hill Farm also offers children an opportunity to get a behind-the-scenes look at the farm during summer camp. These camps are a week at a time and cost $195 a week. Some of the activities the kids are involved in during this time are seeds and planting, berry picking and jelly making, Dairy 101, honey extraction and fire safety. It is a time your children will never forget. These camps are only available a few weeks a summer, so make sure you check their website regularly to find the dates and to get them registered. Cedar Hill Farm is also a perfect location for family or company picnics and family and school reunions. With two large pavilions, barn loft, barn hall and produce stand all offering more than 10,000 square feet of space, the far can easily accommodate up to 2,000 people comfortably. Private events also get to choose from several dining options and entertainment choices. When people are planning such activities, it is hard to work with a limited budget, but the folks at the Farm can work with the biggest or smallest budget and will make sure it is one you will not forget. Other private events are possible at the farm. Give them a call today about your event. With Easter egg hunting in the spring, berry picking in the summer, a pumpkin patch and corn maze in the fall and choosing and cutting your own Christmas tree in the winter, Cedar Hill Farm offers some of the most fun you can have with your family. Great food and activities ensure you will be back for every season. Even though hours are seasonal and depend on events happening on the Farm, Cedar Hill Farm is closed on Thanksgiving, Christmas Eve and Christmas Day. The Christmas tree farm is open from late November to the weekend before Christmas. Usually, the farm is open Monday through Friday from 9 am to 5 pm. On Saturday, the hours are 10 am to 5 pm, and Sunday from 11 am to 5 pm. Make sure you follow them on social media on Twitter, Facebook, YouTube and Instagram. If you need to get in touch with the farm, give them a call at (662) 429-2540 or email them at cedarhfarm@yahoo.com.

By Susan Marquez Take a step into Starkville Café, and you’ll feel as though you have taken a step back in time to 1945, the year the café was founded by the Britt family. Originally called the Britt Café, not much, but the name has changed in the iconic diner since it opened. Now owned by John Peeples, the café continues to serve generations of Starkville residents as well as visitors to the college town. “I consider myself the caretaker of this restaurant,” says John, who views the café as a piece of Starkville history. “I’m all about Starkville and the people who make this town. It’s not unusual to see a college student from Mississippi State dining with his father, who also went to State, and even his grandfather, who attended State as well. That’s what makes this worthwhile to me, and it makes me want to preserve this café. That’s my business model. Anyone can make good food; that’s the easy part. The hard part is to maintain a relevant role in the community.” The Starkville Café is open seven days a week, from 6 am to 2 pm, serving traditional breakfast fare in the morning, including eggs to order, bacon, sausage, biscuits, toast, pancakes and grits, to something hardier, like a 10-ounce Angus ribeye with a side of peppered gravy. And, of course, the coffee is fresh, and no cup goes empty. The lunch menu is filled with sandwiches, from a Bully burger to the StarkVilly, half a pound of aged black Angus chopped ribeye steak, grilled with onions and peppers and topped with provolone cheese on toasted Gambino bread from New Orleans. There are also plates with barbecue, hamburger steak, country fried steak and chicken tenders; each served with coleslaw or jalapeño slaw, fries and Texas toast. A place where retired men gather to solve the problems of the world over a cup of coffee, where college kids settle in to study, and harried parents take their children to have lunch before afternoon soccer games; the Starkville Café is a place where generations comingle seamlessly. “We do things old school here,” says John. “We still handwrite orders, and things don’t always happen in a hurry. It’s an old building, and it has an old kitchen. But we make it work. Many folks on our staff have been here 20 years or more. We are thankful for those who are patient with us.” Like most restaurants, the Starkville Café was forced to pivot to help make ends meet during the pandemic. “That’s when we started BabyDuck’s Fish Camp,” explains John, who once worked for Ducks Unlimited and his mentor, Billy Joe Cross, gave him the nickname BabyDuck in the 1990s because John was the youngest and newest person there. Now John converts the Starkville Café into a different kind of restaurant two nights a week. “We realized there were no fish restaurants in Starkville, so that’s what we decided to do.” BabyDucks Fish Camp serves fried catfish, shrimp and aged Angus rib eyes with sides of fries, coleslaw, corn salad, greens, baked beans and baked potatoes on Thursday and Friday nights. John and his wife have opened a second restaurant in Starkville, the Camphouse, on University Drive. “We created the restaurant in 2015 as a place that is geared to our age group. We serve adult beverages and good food. It’s also one of the only places in Starkville where people can bring their dogs. We have a big front patio where dogs are welcomed.” The Starkville Café is located at 211 East Main Street in Starkville. To learn more or view their menu, visit starkvillecafe.com.

By Kathy K. Martin Chef Dru Jones was once a bustling restaurant chef working long nights every weekend. Now he has happily transitioned into working only weekdays as food specialist in the department of nutrition and hospitality management at the University of Mississippi. Through the program, he serves as chef instructor of Lenoir Dining, a 40-seat quantity food laboratory that’s open to the public with a weekly changing menu led by Jones and driven by suggestions from students, and then run by the students. Different classes of his students work each of the restaurant’s positions every weekday for lunch, such as wait staff, dishwasher and front-of-house host or hostess. Jones plans the menu and the students prepare the dishes to highlight seasonal ingredients and various themes such as Cajun, German or Italian. Jones teaches the students how to prepare food for large numbers of people while they receive on-the-job training and class credit. “Students discover how to take a recipe for 50 people and then double it for our restaurant, which helps prepare them for future careers at hospitals, nursing homes and schools, as well as restaurants, hotels and event facilities.” For a recent Italian-themed lunch, diners began with an appetizer of house-made focaccia, a choice of house salad or Panzanella salad, and a choice of entrée such as gnocchi Bolognese, chicken Marsala or grilled eggplant Parmesan. Dessert choices were Zabaglione, which is a sweet marsala custard with strawberries, cannoli or fresh fruit with honey yogurt. Another menu featured entrée choices of petite beef tenderloin, seared salmon or veggie stuffed and roasted sweet pepper with dessert choices of chocolate mousse, red velvet cupcake or chocolate-dipped strawberries. The $12 per diner charge helps to cover the expenses. “The lunch service runs for 12 weeks during the regular school year and often runs again for a summer term if students need the class to stay on track to graduate,” said Jones. Housed in an old sorority house on Sorority Row, Lenoir Hall provides two seating times: one at 11:30 am and the other at 12:30 pm. “We tried to offer dining for dinner, but there just weren’t as many people on campus at dinner time so lunch made more sense,” says Jones, “So we have kept the program at lunch.” Originally from Houston, Texas, Jones attended Ole Miss beginning in 1990 and began working at Downtown Grill for about three years. The experience, he said, inspired him to attend culinary school. He went to Johnson & Wales University in Norfolk, Virginia, and graduated through its accelerated program. After graduation in 1996, he worked for the Brennan family restaurant group at two restaurants in Houston and then was persuaded to return to Oxford to work for some of John Currence’s restaurants in 1997. He worked for the Downtown Grill once again, this time as executive chef. After 18 months, he moved to City Grocery before moving to Florida to work at two fine dining restaurants in Vero Beach. He took a brief break from chef duties and spent three years working in food sales in Mooresville, North Carolina, before becoming a catering chef at Davidson College in Davidson, North Carolina. His parents had already retired to Oxford when he was approached again about returning to Oxford. “I was talked into coming back again and making it my third time living there,” he said. He met his wife, Melissa, in Oxford, and spent about four years at Boure restaurant and another year at Lamar Lounge and Fat Eddie’s, working long chef hours again. That’s when his wife asked him to consider the food specialist position at Ole Miss. “My wife really persuaded me to slow down the pace and so 31 years later, I’m back at Ole Miss.” While many other college nutrition and hospitality programs across the state don’t offer a student-run program such as Lenoir Dining due to the expense of setting up an extensive food lab on campus, Jones sees it as a valuable tool and integral part of the program. “While we require an internship to graduate, here at Ole Miss the students don’t have to leave campus to have experiential learning,” he said, “and many other schools require two or three times the hours we do.” Jones enjoys the combination of cooking and teaching as he helps students prepare for their future in the industry. “If I was still a restaurant chef here in Oxford, I’d be cooking the same dish about 500 times a night during an Alabama game weekend.” Oven Roasted Tomato Chutney From Chef Dru Jones 10 tomatoes quartered, tossed with olive oil, salt, pepper, thyme 2 inches fresh ginger, chopped 1 large onion, or two small, diced 1 teaspoon cinnamon 1 teaspoon cumin 1 teaspoon chili flake ½ cup brown sugar 2 cups cider vinegar 2 cups water Salt and pepper Roast tomatoes in convection oven until they have color. Sauté onion and ginger until soft, add the rest of the ingredients. Simmer. House Vinegar From Chef Dru Jones 8 garlic cloves, finely chopped 1 cup Dijon mustard 2 cups white balsamic vinegar 1 cup fresh lemon juice 1 cup honey 5 dashes hot sauce Salt Freshly ground black pepper 4 cups extra virgin olive oil Whisk together the garlic, mustard, vinegar, lemon juice, honey, hot sauce, salt and pepper in a large bowl. Slowly whisk in the olive oil until the dressing is emulsified. Alternatively, you can combine all the ingredients in a blender or a food processor and purée until smooth. Other Mississippi College Programs: Alcorn State University www.alcorn.edu Mississippi State University Mississippi State University offers several different majors that provide students with the skills to work in food service, product development, market research, food safety, among other food related careers. The Culinology® degree program integrates food science and culinary arts so that students are prepared to work in diverse areas within the food industries—from experimental research chefs and menu planners to food manufacturing, fine dining, and product development. www.fsnhp.msstate.edu/students/culinology.php The food processing/business concentration in food science, nutrition and health promotion combines food science and business courses to prepare students for careers in the food industry, government, or private business. The food processing/business concentration is a broad discipline that offers lots of opportunities. Students learn the food processing side, where raw materials are processed into consumable items and the business side of the industry. www.fsnhp.msstate.edu/students/business.php The nutrition concentration focuses on the study of nutrients in food and their relationship to health and disease. The food and nutrition concentration is an accredited didactic program in dietetics (DPD). Registered dietitians are food and nutrition experts. www.fsnhp.msstate.edu/students/nutrition.php The food safety concentration trains students to become experts in food safety, prevention and control of disease, and microbiology. www.fsnhp.msstate.edu/students/safety.php Students who graduate with a bachelor's degree in food science can work in the areas of product development, quality control, technical sales, production management, veterinary science, as well as other areas such as food law and food packaging. www.fsnhp.msstate.edu/students/food.php Mississippi State University cheese has been a symbol of the university for over 80 years and is a by-product of its research and teaching programs. The story of MSU cheese begins at the Bearden Dairy Research Center where Mississippi Agricultural and Forestry Experiment Station (MAFES) staff milk up to 200 cows, twice daily, 365 days a year. The Custer Dairy Processing Plant annually produces 50,000 three-pound balls of Edam cheese; 50,000 blocks of cheddar cheese; 10,000 wheels of vallagret cheese; 5,500 pounds of butter; and about 25,000 gallons of ice cream. The dairy plant is a teaching laboratory in the College of Agriculture and Life Sciences and a Mississippi Agricultural and Forestry Experiment Station research laboratory. The facility is equipped with the most modern equipment available and provides an excellent teaching and research laboratory for the students studying dairy foods at Mississippi State University. www.msucheese.com/ University of Southern Mississippi www.usm.edu

By Susan Marquez Back when times were simpler, a car trip would often include a stop at a roadside fruit stand. With the car loaded up with juicy peaches and strawberries for homemade ice cream, or a watermelon waiting to be iced down once you reached your destination, the fruit stand was a much-anticipated stop while traveling. When Martha and Tommy Mixon started their small produce stand on Highway 49 in Seminary, they could never have imagined that Shady Acres would become the sprawling roadside attraction it is today. “They started selling watermelons under a big shade tree,” says Katrina Shotts, who serves as general manager of Shady Acres Village. “They had a little honor box where customers would leave their money before taking a melon.” Today, Shady Acres Village has become a destination as much as it is a stop while on the road. The sprawling business features a general store, bakery, café and garden center. “The Mixons just kept adding small buildings as they were able to,” explains Katrina. The couple eventually sold Shady Acres, and a few years later, it burned. The Mixons were able to get the land back, and they rebuilt Shady Acres before selling it to Matthew and Julia Pierce, who are the current owners. Katrina has been at Shady Acres since it reopened in 2013. The general store features a wide array of made-in-Mississippi products, including rows of Shady Acres branded jams, jellies, pickles and preserves. In the summer, the interior is also filled with mountains of local produce. Depending on the season, there will be tables filled with corn on the cob, tomatoes, cucumbers, squash, onions, potatoes, bell peppers, peanuts and pumpkins. “We sell a lot of fresh vegetables, including bags of shelled peas and beans,” says Katrina. “We work with local farmers as much as we can. There is also a muscadine vineyard in the back where people can pick their own muscadine grapes, or they can purchase some inside.” In the bakery, customers can purchase one of Shady Acres’ famous cakes, including the decadent Italian cream cake or the Hershey bar cake. Other goodies from the bakery include pies, cookies, cannolis and candied apples. Local candy makers supply pralines, fudge and other delicacies to satisfy any sweet tooth. A freezer section offers crawfish and crab pies, corn and crab bisque and other seafood items from the Gulf coast, as well as fresh Gulf shrimp. In season, Shady Acres offers boiled crawfish, as well as King Cakes from Paul’s Pastry Shop in Picayune. The café features farm-fresh vegetables cooked to perfection. “We have also become known for our smoked ribs,” Katrina says. Other offerings include hamburgers with hand-formed patties, topped with lettuce and locally grown tomatoes, and a dessert from the bakery. There are plenty of tables inside and even more on the large screened-in front porch. Shady Acres now offers a full-service catering service for everything from business lunches to weddings. Shady Acres Village is located at 624 Highway 49, near Seminary.

Recipes and images by Katherine Cowger Blackberry, Peach and Basil Cocktail The perfect refreshing summer sipper, this cocktail highlights blackberries, peaches, and basil since it is their peak season. A homemade simple syrup gives this drink a delightful sweetness and makes for a beautiful presentation! Simple Syrup: 1/4 cup fresh blackberries 1/4 cup fresh peaches 6-12 basil leaves Zest and juice of 1 lime 1 cup sugar 1 cup water In a small saucepan, combine the blackberries, peaches, sugar and water. Give the blackberries and peaches a rough mash to release some of the juices. Heat over medium-low, being careful not to bring it to a boil. Once hot, turn off the heat and add the basil and lime zest, and juice. 3. Steep for about 30 minutes until cool and then strain, using a fine-mesh strainer. Refrigerate and store in an airtight container for about a week. Cocktail ingredients: 2 ounces Cathead vodka 2 ounces blackberry simple syrup (recipe below) Peach sparkling water In a cocktail shaker with ice, pour in the simple syrup and vodka. Shake vigorously. Pour in a glass over ice and top with peach sparkling water. Optional: Garnish with fresh peach slices, berries and fresh basil leaves. Enjoy! BLT with Whipped Basil Avocado Mayo Upgrade your BLT sandwich by using fresh and local ingredients. This sandwich uses sourdough from Broadstreet Baking Co. and bacon from The Flora Butcher. Good, simple ingredients make this classic sandwich all the more delicious! Avocado Basil Mayo: 1/2 avocado 1/4 cup mayonnaise 10-12 basil leaves 1 clove of garlic Pinch of lemon juice Salt and pepper to taste Combine all the ingredients in a food processor and blend until smooth and creamy. Add salt and pepper to taste. For the BLT: Broadstreet Baking Co. sourdough bread Flora Butcher bacon Heirloom tomato slices Green leaf lettuce Avocado basil mayo In a cast-iron skillet, cook the bacon until desired crispness is achieved. Transfer to a plate with paper towels to absorb excess grease. Spread each side of the sourdough slices with butter or mayo (or both, you do you). In the same skillet, toast the sliced sourdough on both sides until golden brown. Assemble the sandwich, spreading on the avocado mayo and layering lettuce, tomato slices and bacon. Enjoy!

‘Tis the season for grilling, and with it, a need to update your grilling menu. This super easy and quick marinade goes great on lighter meats such as chicken, pork and fish. Marinate meat at least an hour ahead of grilling time or overnight for best results. This recipe works best with two to four pieces of meat, multiply as needed. Easy, Universal Grilling Marinade 1/3 cup olive oil 1/3 cup fresh lemon juice 2 tablespoons Dijon mustard 2-3 cloves of fresh minced garlic 2 sprigs of fresh rosemary, or 1-1 ½ teaspoons dried Whisk together wet ingredients (oil, juice and mustard) in a medium-sized bowl. Once combined, add in the garlic and rosemary. Mix well. In a sealable gallon bag, place your meat and pour about two-thirds of the marinade into the bag. Massage and let rest in fridge. Cover and reserve the remaining third of the marinade to brush over the meat for finishing.

By Ms. Natasha Haynes, MSU Extension Service Choose container-friendly varieties of veggies and herbs that are naturally limited in size, or that are specifically cultivated for potting. Look for varieties described with words like: Compact Midget Good for containers Dwarf Bush-type Tiny Baby vegetable Plant your potted vegetables and herbs at the same time you plant your regular garden! Start with seeds or nursery transplants. Follow the spacing recommendations listed on the packets and in vegetable guides. Moderate-sized containers, 8 to 18 inches in diameter, can hold: - beans - beets - cabbage - carrots - corn - cucumber - eggplant - lettuce - onions - peas - peppers - potatoes - radishes - spinach - squash - tomatoes - basil - chives - oregano - parsley - rosemary - sage - tarragon - thyme To grow a salad, you will need: A 16-inch terra-cotta pot Sterilized potting soil Rocks Time-release fertilizer granules One patio tomato starter plant or seed packet One Italian parsley starter plant or seed packet One sage starter plant or seed packet One sweet basil starter plant or seed packet Fill your pot with potting soil mixed with fertilizer granules within 2 inches of the rim. Plant the tomato plant in the center of the pot. Make sure you place the plant deeper than it was in its original container. Pat the soil down firmly. Plant parsley at the back of the pot. Position it so the parsley has plenty of room and will not crowd the tomato as it grows. Plant basil opposite of the parsley in front of the pot. If you have several basil seedlings, plant the extras in other containers. Plant the sage on one side. Move your pot to its final location and water it well. Enjoy your herbs and tomatoes as they mature! The information given here is for educational purposes only. References to commercial products, trade names, or suppliers are made with the understanding that no endorsement is implied and that no discrimination against other products or suppliers is intended.