By Brandi Perry, Photos by Doris Lowe Located in southern Pike County, in the small town of Progress, Mississippi, sits a family dairy farm called Mauthe’s Dairy. Jamie and Kenny Mauthe have called this farm home for several years now, and even though it looks like any other dairy in south Mississippi, what the Mauthes are doing with their milk products is not seen anywhere else in the south. Dairy farming is nothing new for the Mauthe family. Kenny, a third-generation farmer, just followed in his family’s footsteps. His grandfather started milking cows in the 1930s in the Lower 9th Ward of New Orleans and delivered the milk door to door. In the 1950s, when the city started expanding and the 9th Ward became more residential, the family moved to the North Shore of Louisiana and Folsom to have more land and soon picked right back up where they left off. The family delivered their milk door to door for the residents in St. Tammany Parish. Jamie and Kenny got married in 1980 and moved to North Louisiana for affordable land and moved some 180 cows to a 300-acre farm there. Just four years later, they knew it was time to move back toward home, and they were able to find the beautiful green stretch of land they have now, just 45 minutes from home. Unfortunately, the dairy industry was just about surviving for the Mauthes at the time but milking 10 hours a day as commercial dairymen put a strain on the farm and the finances. They knew they had to do something to change their current path. They were on the verge of losing everything they owned just trying to keep up with supply and demand. In 2001, as they were making the decision to step out on their own, they decided to just start bottling their milk. Little did they know, this small decision would pay huge dividends for their family and farm very soon. " We had a contact of where we could sell our milk. We just needed a starting point,” Jamie Mauthe explained. “She gave us a contact with Richard McCarthy and the Crescent City Farmer’s Market, and the doors just started opening for us.” McCarthy wanted an overall market where someone could come and shop for all their farm-to-table needs, and he felt that Mauthe’s Dairy would fit perfectly into this equation. While at the farmer’s market, Poppy Tooker, the Governess of Slow Foods, was doing a demonstration on how to make Creole Cream Cheese. The Slow Foods organization was focused on authentic and cultural foods instead of fast foods that took away from the region. For a lot of foods that were extinct in a region or headed towards extinction, Slow Foods would try to show folks how to make it to encourage a comeback. Creole Cream cheese was one such example. This authentic breakfast dish is made from skim milk cheese with heavy cream poured on top. It was tart. People added sugar to it and spread it on French bread or just ate it straight out of the container. No one had made creole cream cheese for 20 years. Borden’s in Jackson were the last ones to do so. On the way home from the meeting at the farmer’s market, the Mauthes decided they would give making creole cream cheese a try. But, when they figured out how to make it, they soon realized they could not find any molds to put them in. One of their connections from early in their dairy career reached out and told them he had bought all the cream cheese molds from Borden. A deal was struck, and the Mauthes became the owners of all the molds, and the trade was an old rusty shotgun. In 2001, they launched their creole cream cheese business and started going to farmers markets in New Orleans. They thought they were doing well because they were selling 100 cream cheeses at the market, and the milk was just their lagniappe product. A Times-Picayune article by Tooker from Slow Foods about them bringing creole cream cheese back ignited a storm. She told them it was going to be a big deal, but they could not imagine what came next. To prepare for the wave of orders they were nearly promised would be coming in, Kenny was sometimes working 24 hours a day and hired a man that had made the cheese before with Borden’s. They just knew they were prepared with what they took to market that day. They went into the market with 500 creole cream cheeses, and they were all sold within 45 minutes. From that tremendous day of selling and from the article, 20 stores reached out to the Mauthe family, asking how they could sell it. Additionally, all the restaurants in New Orleans wanted it because the only place they could get such a product was in Europe. By November of that year, they were attending three to four farmers markets a week, and someone suggested they should make a creole cream cheese cheesecake because they were worried the newer generation may not catch on to the creole cream cheese and it would run its course as it is an older recipe. The first order of cheesecake went to Mr. Boatner Reily, a purveyor of coffee and condiments, and just like that, another door opened for the hardworking Mauthe Family. In the summer of 2005, Hurricane Katrina came rushing toward the south and seemed to put their life on hold for the next five years. However, the Mauthes see that time of being shut down as a blessing. They had four teenagers in school, and the event gave them time to attend school and sporting events they would never have been able to see otherwise. In 2010, they started back and somewhat felt as though they were starting over. But they got a much-needed boost when they won the first scholarship given by the John Besh Foundation. By winning this, it allowed them to get the farm back in working order by purchasing labels for their milk and adding to their herd. Today, Mauthe’s Dairy milks 60 cows twice a day, and they process everything on site. Summer heat sometimes creates a shortage in product, and they must determine what deliveries to make and which ones to push back. Whereas in the spring, there is often a surplus, and it usually gives them a chance to get caught up on anything they are behind on. With a brand new production building nearly complete on-site, their hope is to take some of the overflow product and turn it into cheese. Their hope is that the creole cream cheese remains stable in sales. They are currently selling around 1,000 creole cream cheeses a week, and now, Perrone’s Specialty Foods is delivering their creole cream cheese to Rouse’s Supermarkets throughout the New Orleans area. Fortunately, it will not be much longer until Perrone’s starts delivering their cheesecakes to those markets as well. At this point in their story, Mauthe’s Dairy makes and sells cheesecakes, creole cream cheese, butter, whole milk plain yogurt, buttermilk, heavy cream, chocolate milk, skim milk, reduced milk and whole milk. When asked where they thought the operation would be in three years, Jamie and Kenny both said they think that coffee milk will be the next product they try to push out, and also the cheese. The sky is truly the limit for the Mauthes, and we are so excited to see what amazing product they release next. Mauthe’s Dairy can be found every Saturday at the Covington Farmer’s Market and they usually attend the Mississippi Farmer’s Market every week. Additionally, you can purchase their products at the Walthall County Co-Op in Tylertown, Improve Grocery and Grill in Sandy Hook, Acquistapace’s in Covington as well as several other local stores in both Mississippi and Louisiana carry their products. Finally, they do also sell directly from their store at the farm if you just cannot find what you are looking for. If you need to reach out and find out more about where you can find them, or if you are interested in stocking their products in your store, reach out to them at (601) 542-3471. They are on Facebook and are located at 2033 Joe Tucker Road in McComb.

Ms. Susan M. Collins-Smith, MSU Extension Service RAYMOND, Miss. -- Watermelon production in Mississippi is off to a good start in the early days of harvest season. “Right now, everything looks really good,” said Heath Steede, Mississippi State University Extension agent in George County. “They’re pulling them pretty hot and heavy right now.” So far, weather conditions have been favorable. Fields have gotten the right mix of rain and clear skies. Watermelons require a balance of rain, sun and warm weather to reach peak size and sweetness. Rains early in the growing season help melons grow to the proper size, but too much rain later on can introduce disease and cause the crop to ruin. Cloudy skies also reduce melon sweetness. “Melon quality is good,” said Steede, who works with seven commercial growers in his county. “The dry weather we’ve been having hurts other crops, but for watermelons it has been what we needed. We haven’t had any excess water, which makes them less sweet.” According to the U.S. Department of Agriculture Crop Progress and Condition Report issued June 12, watermelon quality is 67% good and 31% fair. Harvest is 10% complete compared to 7% at this time last year. Growers have seen an average amount of disease but nothing out of the ordinary, Steede said. “There is some disease just like always,” he said. “But it is nothing we don’t normally see.” As with other crops, growers need good weather at every stage of crop production. If the weather turns rainy, the crop could suffer. “If we do start getting a lot of rain, that will increase disease and hurt melon quality,” Steede said. Wholesale prices are not as good as in years past because of supply. “There are a lot of watermelons across the Southeast this year,” Steede said. “No one is knocking down doors to buy this year. They are selling but for less money.” Most of Mississippi’s watermelons are grown in the southeast portion of the state. However, north Mississippi does produce some watermelons. Reid Nevins, an Extension agent in Lowndes County who has one commercial producer in his county, said production is on track for the area. “What I’ve seen of his crop looks really good,” he said. “Harvest is later here in north Mississippi than in south Mississippi, but the crop is progressing like it should.” Watermelon crops in north Mississippi will not be ready until around July 4th. “I don’t know of any problems with watermelons. I haven’t gotten any calls for that,” Nevins said. “I’ve had a lot of calls about tomatoes, though.”

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Article by Brandi Perry, photos by Dori Lowe The Mississippi Cattlemen’s Association (MCA) does an incredible job in our state not only working to increase profit opportunities for beef and cattle producers in the state but also by promoting the industry. Every fall, the MCA and the Mississippi Beef Council team up to find the best steak and hamburger in the state. The public nominates their favorites until they reach a top-five list in each category. Then, an anonymous panel will eat at each of the top five spots and then determine a winner in each category. The winner takes home far more than bragging rights for the year as both winners receive a $1,000 advertising package and is announced during the Dixie National Rodeo in February. Andy Berry, the Executive Vice President of the Mississippi Cattlemen’s Association and Executive for the Mississippi Beef Council, said the friendly competition is a great deal of fun for everyone involved. “There are so many times that people in our state don’t know what all we have to offer, and by awarding the best hamburger and steak in the state, it gives us a chance to help promote some of the best restaurants and beef in the south.” There is no doubt this annual event promotes culinary tourism for the Magnolia State and in turn drives more people to experience everything Mississippi has to offer. In the fall of 2021, the Mississippi Cattlemen’s Association and Mississippi Beef Council started the voting process. In November, the top five in both the steak and hamburger categories were chosen. The top five restaurants in the best steak category were Cheryl’s Steakhouse (Ocean Springs), Como Steakhouse (Como), Delta Steakhouse (Senatobia), Huck’s Place (Columbus) and Marshall Steakhouse (Holly Springs). In the best hamburger category, three Marion County restaurants were listed in the top five, which were Debbie’s (Columbia), The Ville (Coffeeville), Zip’s Café (Magee), Reagan’s Corner (Kokomo), and R House (Columbia). After the anonymous panel of judges had a chance to try each burger and steak in each of the top five, the winners were chosen. Marshall Steakhouse in Holly Springs was awarded the Best Steak in Mississippi, while Zip’s Café took home the Best Hamburger in Mississippi award. As soon as the winners were announced at the Dixie National Rodeo, people from all over the southeast started flocking to both locations to see what all the fuss was about. It did not take them long to figure out why each of them were chosen as the best of the best. Opened in July 2017, Marshall Steakhouse in Holly Springs serves only prime steaks while welcoming in more than 2,000 customers a week. But imagine for a second: had owner Randall Swaney’s plans come to fruition, the steakhouse would have never been a reality. Originally from Memphis, Swaney was building a barn on his property in Holly Springs, but the continuous rain kept hindering the progress of the construction. So, he decided to buy a building instead of trying to build one. Initially, the idea was to build a sawmill, and then he thought a feed store might be a good idea. Finally, the thought of opening a firearms store came up, and Swaney said, “I just thought I might put a Weber grill in the back of the store and cook hamburgers for my customers and maybe steaks once a week.” That single thought inspired Swaney to start researching the steakhouses that were close by, and he quickly realized that locally owned steakhouses were actually few and far between in Mississippi. “Through the years, I had eaten at the best restaurants in the country, so I knew the food and service had to be good, so I hired the best in the business,” Swaney explained. The 16-ounce ribeye and the beef filet are the best-selling items on their extensive menu that also includes popular side items like mashed potatoes, twice-baked potatoes and seasonal vegetables. The décor in Marshall Steakhouse is almost as spectacular as the food! The tabletops are made from 300-year-old white oak trees in Collierville, Tennessee, while the columns are cut from 250-year-old cedars. Additionally, the heat in the dining rooms comes from wood-burning stoves. People from all over the southeast visit the restaurant but never do they expect the restaurant to look like a world-class lodge from Montana or Colorado, complete with a 14-foot carved grizzly bear. A trip to Holly Springs is a must for any steak lover! If you are going, Marshall Steakhouse is located at 2379 Highway 178 West in Holly Springs. They are open Wednesday and Thursday from 4 pm to 9 pm, Saturday from 4 pm to 11 pm, and Sunday from 12 pm to 9 pm. The winner of the Best Hamburger in Mississippi award went to Zip’s Café in Magee. Tucked just off Highway 49, Zip’s was established as Windham’s Restaurant in 1963 and has been serving some of the best food in the state since then. Their menu includes everything from fried chicken and fish to po’boys, hamburger steaks and, of course, hamburgers. However, the burger at the very top of the menu is the one that is turning heads in the burger world in Mississippi. Known simply as the Zip Burger, this hand-patted burger with cheese, tomato, mayonnaise and a fresh bun may not sound like much but the instant you taste that well-seasoned beef combined with the freshest ingredients, you will understand why this is the best hamburger in the state. The special Zip’s Sauce, a homemade house sauce, is drizzled on like an extra condiment and takes a very basic burger to an entirely new level. Do not even try to find out how they make it because they are not budging on that lip-locked recipe. But the tangy sweetness could take any food to the next level. There is no doubt the grill that has cooked thousands of these helps with the collective flavor while the quality of meat and quality of history involved in this restaurant hangs on the tongue with every single bite. If you are making the trip to Magee, Mississippi, for the best burger, they are open Monday through Wednesday and Saturday, from 6 am to 8 pm, Thursdays from 11 am to 8 pm, and Friday from 6 to 9 am. Zip’s is located at 401 Pinola Drive SE, and their phone number is (601) 849-3385 if you want to ask them any questions before making your trip. Additionally, go ahead and like the Mississippi Cattlemen’s Association and Mississippi Beef Council on Facebook so you can be ready to nominate and vote for your favorite hamburger and steak for 2022.

Article by Paige McKay-White With summer and fall wedding season in full swing, you might be on the hunt for the perfect gift for the happy couple. This wedding season, reach for The Couple’s Cookbook: Recipes for Newlyweds. In the intro of this couple’s cookbook, the authors remind couples that even though life gets busy, couples can reconnect over food and “mini dates” in the kitchen with delicious recipes from this cookbook. The authors, Cole and Kiera Stipovich, also offer tips and tricks in the kitchen, as well as staple items to keep on hand for easy and stress-free cooking. From things like spices, herbs, canned goods, condiments and sauces, they make sure couples have everything they’ll ever need for tasty meals. They also offer tips on essential kitchen equipment to have. You could even gift this cookbook alongside a kitchen item for the perfect wedding gift. Once the couple has their pantry stocked and the kitchen is ready to go, The Couple’s Cookbook begins with “Breakfast & Brunch.” Recipes include Huevos Rancheros, Grilled Green Tomatoes and Burrata Toast, Breakfast Pizza with Crab, Overnight French Toast Casserole with Berries, Black Cherry Crumb Cake and Bourbon Granola with White Chocolate and Apricots. After breakfast comes lunch, of course, and the “Lunch” section is filled with great lunch ideas that couples will love creating together. Choose recipes like Roasted Heirloom Tomato Soup, French Onion Soup, Kale Salad and Green Goddess Dressing, Cucumber Sandwiches, Grilled Cheese with Gruyere and Caramelized Onions, Grilled Curry Chicken Salad Lettuce Cups, and French Dip Sandwiches. With these lunch recipes and many others, lunch will never be boring for the newlyweds that have this book on hand. Whether the couple is hosting a gathering or it’s for themselves, the Starters & Sides section has dishes that everyone will love. Recipes include Grilled Vegetable Medley, Sausage Bread, Creamed Swiss Chard, Roasted Carrots with Hot Honey, Roasted Brussels Sprouts, Dinner Rolls, Red Potato Salad with Smoked Bacon and Chives, and Chilled Pasta Salad with Summer Squash and Tomatoes. Whether it’s a summer BBQ or a wedding shower, any of these recipes will please a crowd. Couples can really test their skills and patience when it comes to cooking dinner, and the “Mains” section of The Couple’s Cookbook has recipes that will easily become favorites that couples can bond over and cook over and over again. Recipes include dishes like Bourbon Risotto with Pan-Fried Mushrooms, Carbonara, Miso Butter Scallops, Spicy Shrimp Tacos with Mexican Slaw, Braised Short Ribs, Pan Grilled Pork Chops and Pineapples with Pineapple Rum Glaze, Country Meatloaf, Chili Quinoa Bowls and Indoor Filet Mignon Steaks. No meal is complete without a sweet treat, and the “Desserts” chapter is full of them. Desserts include Strawberry Rhubarb Biscuits, Blackberry Crumble, Coffee Ice Cream, Chocolate Chip Cookies, Creamy Rice Pudding, Caramel Cheesecake Jars and Churros with Mexican-Style Chocolate Sauce. Along with this cookbook, newlywed couples are sure to receive plenty of barware as gifts. They can put their mixology skills to the test with the “Cocktails for Couples” recipes from The Couple’s Cookbook. Drink recipes include all the classics like a Martini, Manhattan, Negroni, Hot Toddy, Old Fashioned, Paloma, French 75, Daiquiri and Moscow Mule. Whether you’re in need of a gift for a wedding shower or the wedding itself, help the couple stock their bookshelves and kitchen with The Couple’s Cookbook. They will think of you each time they reach for it when they prepare dinner for date night at home or a side dish for a gathering. Grilled Green Tomatoes and Burrata Toast from The Couple’s Cookbook 2 slices rustic country bread, cut 1 inch thick 1 large garlic clove, halved 1 tablespoon extra-virgin olive oil, plus more for drizzling 1/4 teaspoon kosher salt Pinch of freshly ground black pepper, plus more if needed 1 to 2 green tomatoes (firm, unripe tomato), stem removed and cut into 1/4-inch slices 4 ounces burrata, at room temperature 4 basil leaves, thinly sliced for garnish Flaky sea salt, optional Preheat oven to 350 degrees F. Place the bread slices on a baking sheet and toast in the oven till warm and starting to crisp up slightly, 3-5 minutes. Remove from the oven and gently rub the garlic over the warm bread; discard the clove. Drizzle the bread slices with 1 tablespoon of olive oil and season with salad and pepper. Set aside. Meanwhile, in a grill pan over medium heat, cook the tomatoes for 2 to 3 minutes per side, until slightly charred but still firm. Spread half of the burrata over each slice of seasoned toast, then top with the grilled tomatoes. Garnish with the basil, then drizzle with additional olive oil. Season with flaky salt, if using, and additional pepper to taste.

By Ms. Natasha Haynes, MSU Extension Service Casseroles are a great way to sneak in vegetables. This Easy Veggie Bake has a cheesy flavor that any picky eater will enjoy. Look for California blend vegetables in the frozen section of your grocery store if you want to try a mix of broccoli, cauliflower, and carrots. If you’re interested in a different taste, you can substitute any combination of vegetables you like. Easy Veggie Bake Ingredients - 16 ounce bag broccoli, carrots, cauliflower, frozen - 1 can cream of mushroom soup, 98% fat free and 50% less sodium - 8 ounce cream cheese, vegetable flavored, softened - Nonstick cooking spray - 1/2 cup croutons, seasoned Preheat oven to 375 degrees F. Prepare vegetables according to package directions. Drain and place in a large mixing bowl. Add soup and cream cheese. Mix well. Spray an 8x8 baking dish with nonstick spray. Spread mixture into the baking dish. Sprinkle with croutons. Bake uncovered for about 25 minutes or until bubbly. Thanks to the Chickasaw Nation Nutrition Services 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!

Foreword from Joe Dera For almost a decade, Michelin-trained Chef David Raines has been leaving his culinary mark on Mississippi. After an international cooking tour in Japan, Australia, Italy, Denmark and New Orleans, Raines settled in Madison, Mississippi. Initially, he launched Seafood R’evolution as Executive Chef with the understanding that he would do it for one year. Seafood R’evolution’s loss was Madison’s gain. After a year of planning, Raines opened the now legendary Flora Butcher in 2016, a farm-to-table old-world butcher shop specializing in prized Japanese Wagyu and Prime Angus beef. In 2018, his access to great beef resulted in the creation of Dave’s Triple B: Barbecue, Beer & Blues, also on Main Street in Flora. This spring, Chef Raines opened his third Flora business, Raines Cellars: Fine Wines & Rare Spirits, next to his Main Street butcher shop. As with his other two establishments, there is nothing ordinary about Raines Cellars. David has already lined his shelves with vintage wines, small-batch spirits and exclusive bourbon barrel picks only available at Raines Cellars. Customer service remains a priority with Raines, and one of the establishment’s more unique features is his shop's popular tasting bar. Here, one will have the opportunity to sample certain vintages before buying. Chef David Raines is a registered sommelier, so you know a marriage with his culinary skills was inevitable and will result in great wine and spirit pairings. Customers will have access to Raines’s vast wine experience by having him take the mystery out of wine pairings and spirit recipes. Eat Drink Mississippi recently caught up with Chef Raines and had him prepare his favorite summer dessert. Bananas Foster—this simple New Orleans dish has always been one of my favorites. So much so that I have prepared it for my mentor chefs in fine dining restaurants all over the world. It was something from my country, so the chefs were interested, and it always made me look good. That being said, I occasionally couldn't find banana liquor in some countries, so I had to leave it out. It was still good, but I could certainly tell the difference. However, his recipe solved the problem of having to keep banana liquor on hand. While opening Raines Cellars, two representatives (Scott and Fallon) of the Bumbu Rum Company came by to help move boxes and stock shelves. Taking a break at the Tasting Bar had become an instant tradition, so they had brought us some rum to try. Each one was good, but I couldn't get over how much the original Bumbu reminded me of bananas foster. I made a batch for my staff next door at The Flora Butcher the following day, but substituted a little water for the banana liquor and then added the Bumbu. No one could tell the difference between the classic recipe; and it was delicious. Bananas Foster Serves 4 By Chef David Raines 2 oz. unsalted butter 1 cup dark brown sugar 1/2 teaspoon ground cinnamon 2 oz. Water 4 bananas, slightly underripe, peeled and split 1/2 cup Bumbu Rum, "The Original" Ground cinnamon for sprinkling 4 bowls, with one very large scoop of vanilla ice cream in each Note: The key to making this a smooth process is to have everything in place before you start. I put the ice cream in bowls and place them in the freezer first, and then put the rest of the ingredients in prepping bowls so there is zero searching around while cooking. I also encourage you to get everyone's attention when it's time to flambé. Melt the butter in a 12" nonstick skillet over medium heat. Add the sugar and cinnamon. Stir continuously until the sugar has dissolved. Add the water and increase the heat to medium-high. Stir until the water is incorporated and the mixture reduces slightly. Add the bananas round side down. Let them cook in the sauce until tender, probably 4 or 5 minutes. Turn the bananas over and remove them from the heat. Add the Bumbu and return to the heat. Tip your pan forward to let the flame ignite the rum. As you let the alcohol burn off, sprinkle cinnamon over the flames for a little show for the onlookers. It burns up very brightly before it gets to the pan and always gets an "ooh" or an "ahh". When the flames subside, you are ready. Pull your ice cream bowls out of the freezer and distribute the bananas and sauce evenly on top of the ice cream. Serve immediately!

Ms. Bonnie A. Coblentz, MSU Extension Service STARKVILLE, Miss. -- High input costs and low milk prices have made it hard to be a dairy farmer anywhere in the U.S., but Mississippi producers have it harder than most. Amanda Stone, dairy specialist with the Mississippi State University Extension Service, said the number of dairy farms in the state continues to dwindle. “Today, Mississippi has 55 dairy farms with an average herd size of 145, for a total of about 8,000 dairy cows in the state,” Stone said. “That number has declined drastically in recent years. Just six years ago, there were 87 dairies in the state.” Aside from problems associated with the high cost of maintaining a dairy herd and low market prices for milk, another issue is the aging population of dairy farmers. “Children of dairy farmers are not always ready or willing to take over the farm, likely in part to them seeing how hard a life it is,” she said. “Many of our dairies simply go out of business upon the retirement of the dairy farmer.” Another significant problem in the industry is receiving a lot more attention in recent years than ever before. “Mental health struggles and suicide are big issues in the dairy industry as a result of its tumultuous state over the last several years,” Stone said. Heat is an enemy of milk production, and Mississippi’s long, hot summers make dairies difficult to maintain. A lot of work goes into keeping dairy cows comfortable so they continue to produce milk despite the heat. Mississippi does have some advantages: a long growing season for forage, excellent access to water and good grazing land for cattle. Not all parts of the country have these features. Mississippi’s dairy industry produces a state average 6.2 gallons of milk per cow per day. That amount puts the state No. 42 nationally, a low ranking that has not changed much over the years, despite per-cow production rising. “Milk production per cow continues to increase everywhere as genetics, nutrition and management improve,” Stone said. Josh Maples, Extension agricultural economist, said that at the national level, the U.S. Department of Agriculture projects the 2022 all-milk price will average $25.75 per hundredweight, up from the 2021 average of $18.53. “Even with stronger milk prices, higher input costs are a major headwind to dairy producers in Mississippi,” Maples said. “For example, MSU agricultural economists estimate that forage production will be approximately 50% more expensive in 2022 than 2021. “So, while producers may earn higher milk prices than in recent years, it is much more costly to produce milk,” he said. MSU scientists continue to support the dairy industry with research into pressing topics. Stone and MSU graduate student Kevin Braman are working to understand how sprinkler systems affect milk production and behavior in a pasture-based herd. Past research from Stone’s lab has shown positive results with the pasture-based sprinkler system. Another project Stone is conducting with graduate student Michelle Fenstermaker is an effort to better understand how the mental health of dairy farmers, such as their anxiety, depression and compassion fatigue, affects their ability to perceive pain in their animals. “The results of this research and follow-up papers and workshops will highlight ways for dairy producers to improve their mental health, which, in turn, can improve their animals’ welfare,” Stone said.

Check out this culinary guide on Visit Jackson's blog that curated in partnership with The Local Palate and writer Chris Chamberlain.

Ms. Bonnie A. Coblentz, MSU Extension Service STARKVILLE, Miss. -- Mississippi’s anticipated soybean acreage -- 2.35 million acres -- is higher than in recent years, and it may grow even larger by the end of planting season. Trent Irby, soybean specialist with the Mississippi State University Extension Service, said Mississippi growers have already exceeded the 2.22 million planted in 2021. The anticipated soybean acreage this year will be the largest planted since 1988. “At the end of the day, we could even be a little higher than that estimate, as we’ve had some acres shift from other crops into soybeans,” Irby said. “There will also be a few more acres planted as double-crop soybeans are planted behind harvested wheat.” Irby said the crop had a good start in the state, with a respectable amount planted in April. “That sets the bar for greater yield potential across those earliest planted acres,” he said. Mississippi has had wet and cold springs in recent years, but 2022 has not followed that trend exactly. While some areas stayed too wet to plant for an extended time, other areas suffered from drought-like conditions. “This resulted in those wet areas being delayed in planting, while other areas made a big push in planting but had to stop to wait for rain to replenish moisture before they could resume,” Irby said. “This year, soybeans were planted wherever possible as soon as possible and progressed according to weather conditions.” The U.S. Department of Agriculture estimates crop progress and condition each week of the growing season. On June 5, USDA estimated the Mississippi soybean crop was 95% planted, which is slightly ahead of the 5-year average. They also estimated 80% of the crop was in good or excellent condition, 16% was good and only 4% fair. None was rated as poor. Irby said growers harvested a state average of 54 bushels an acre in 2021. The actual number of irrigated fields in the state varies each year, but more than half of the soybean acreage is irrigated in any given year. “We have a lot of irrigated land in the state, but the crop that is planted on that land changes depending on market price and several other factors,” Irby said. While soybeans were once grown in Mississippi when it was not possible to grow anything else, the crop started to become significant to the state in the mid- to late 2000s. “The last decade has changed it even more as growers adopted better management practices,” Irby said. As yields grew, interest in the crop grew. Today, soybeans are a major part of Mississippi agriculture and the most valuable row crop in the state, worth an estimated $1.49 billion in 2021. Will Maples, Extension agricultural economist, said USDA projects a 2022–2023 average farm price of $14.40 a bushel for soybeans. This price is up from the $13.25 average in 2021. “The soybean market remains positive and is influenced by strong export demand for U.S. soybeans,” Maples said. “This demand should remain high, as the U.S. will be the only major source of soybeans for the next eight months.” Nationally, about 50% of the soybean crop is exported, and the remainder is crushed for oil and meal, which is used for animal feed. MSU crop experts provide ongoing updates and information about soybeans and each of the state’s major row crops at https://www.mississippi-crops.com.

The Downtown Hattiesburg Association will host the 8th Annual Hattiesburg Craft Beer Festival on Saturday, June 18, from 6 to 9 p.m. (VIP entry at 5 p.m.) at Town Square Park. This event takes place during FestivalSouth, Mississippi’s only multi-week, multi-genre arts festival, setting this event apart from other beer festivals, as we showcase the art and artists behind craft beer. The Hattiesburg Craft Beer Festival will honor our craft beer industry, as well as the food and tourism industries that go hand-in-hand with the world of craft beer. Attendees will be able to sample more than 100 craft beers from 30 breweries. You must be 21 or older to attend the festival (even as a DD). A valid ID must be presented before entering. Visit their website for more information and tickets.

By Lisa LaFontaine Bynum During the dog days of summer, it’s just too hot to turn on the oven. Go ahead and toss the oven mitts aside. These easy and delicious recipes require no cooking. Strawberry Ice Cream Cake 2 tablespoons butter, melted 16 chocolate sandwich cookies plus more for garnish 4 cups fresh strawberries, divided, stems removed 2 cans (14 ounces each) sweetened condensed milk 1/4 cup lemon juice 2 tubs (8 ounces each) frozen whipped topping, thawed, divided Chop cookies or process in a food processor until they become coarse crumbs. Mix with melted butter. Line the bottom of a 9-inch spring form with aluminum foil. Lightly coat the bottom and sides with cooking spray. Spread the cookie mixture around the bottom of the pan. Press the mixture with your fingers or a flat-bottomed glass until the cookie layer is flat. Slice two cups of strawberries lengthwise. Gently arrange the sliced strawberries around the perimeter of the pan. Coarsely chop the remaining two cups of strawberries. Combine the strawberries and any juice with the condensed milk and lemon juice. Gently fold in one tub of the frozen whipped topping. Carefully pour the strawberry mixture into the pan over the cookie crust. Smooth the strawberry mixture out with a spatula. Freeze for six hours or until the strawberry mixture is frozen solid. Remove the pan from freezer and spread half of the remaining tub of frozen whipped topping over the top. Garnish with additional chopped chocolate sandwich cookies. Place the dessert back in the freezer and freeze for an additional hour. Allow the dessert to sit at room temperature for about five minutes before serving to soften enough to cut. Remove the outer ring from the springform pan. Cut into equal slices and serve. Bourbon Slush 2 cups sweet tea, homemade or store bought 1 cup lemonade 2 1/2 cups orange juice 2 cups pineapple juice 2 cups bourbon In a large mixing bowl, combine the tea, lemonade, orange juice, pineapple juice and bourbon. Pour the mixture into a 9 x 13 x 2-inch casserole dish. Place the container in the freezer for eight hours until firm. 15 minutes before serving, remove the dish from the freezer. Scrape the frozen liquid with a fork, then scoop individual servings into glasses. BLT Wedge Salad with Buttermilk Blue Cheese Dressing For the salad: 1 head iceberg lettuce, cut into quarters (eighths if the head is large) 1 cup cherry tomatoes, halved 4 strips bacon cooked, diced Buttermilk Bleu Cheese Dressing: 1 large egg 3 cloves garlic 1 cup vegetable oil 1/4 cup buttermilk 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1/4 teaspoon cayenne pepper 8 ounces blue cheese, coarsely crumbled In a blender or food processor, combine egg and garlic cloves. While the machine is still running, slowly add oil in a thin stream. Turn the machine off and add buttermilk, salt, and peppers. Blend for a few seconds more to combine. Pour dressing into a bowl and stir in cheese. To assemble salad, arrange one wedge on a plate. Drizzle with dressing. Sprinkle with halved cherry tomatoes and bacon crumbles.

By Susan Marquez When you grab a packet of ketchup in a fast-food restaurant, do you ever wonder where it was made? Or how about the breading on the piece of fried chicken you ate for lunch? Most of us don’t think about the details of what we eat, but for a company in Pearl, Mississippi, the details are the reason they are in business. R.J. Reed went to work for McCarty Foods after graduating with a food science degree from Mississippi State University. Always interested in the food business, R.J. worked for the chicken processing division of McCarty Foods before they sold out to Tyson. Tyson wanted to move him to Arkansas, and they wanted him to take the formulas he developed. Instead, R.J. started his own company in 1995, and he took some of the employees from McCarty with him. In 1998, R.J. bought Specialty Foods from SaraLee, which included the production of condiments, salad dressings, barbeque sauces and juice cups. After renting a building for one year, he built a facility in Pearl in 2000, and that’s where Reed Food Technology stands today. His son, Jeff, says the company took off, growing organically from 2000 to 2007. “We acquired Tastemaker Foods at that time,” Jeff says. “It was a dry foods company, making spice blends, funnel cake and pancake mixes, and breading. We moved Tastemaker from Memphis to Hernando in 2019, so now we are a Mississippi-based company.” The company is family-owned, with Jeff running the Pearl operation while his brother, Justin, runs the Hernando facility. “Dad still comes in every day for lunch,” says Jeff. The food product developer and private label food manufacturing company makes sauces, salad dressings, marinades, breading and batter mixes for retail and industrial clients. “We supply to the food service industry and restaurants all over the world. Food is our passion,” says Jeff, who was trained as a chef. “I got a culinary and food service management degree from Mississippi State with business information systems.” Jeff explains that there is a research and development side of the business as well as a manufacturing side. “Someone who wants to mass-produce and sell a product may bring in their own recipe to us. We then work to match the flavor profile of a recipe, with the same taste and smell, then we take those products and put them into a wide range of packaging formats, ranging from individual condiment packets to bottles, buckets, gallon jugs, 55-gallon drums or even 300-gallon totes.” Companies all over the country come to Reed Foods for exclusive food products for franchised restaurants, concession operations, private label customers and major food manufacturing. From dried gravy to chicken rubs, Reed supplies the spice. They make sure the products they make taste good and look good. As an SQF Level 3 certified facility, Reed’s commitment to food quality and safety is exceptional. The state-of-the-art research lab and test kitchen feature both a dedicated technical support team and a culinary support team. They perform scientific analysis on existing food products, making targeted alterations as needed. They also generate new formulas and evaluate their performance. Reed Foods is a member of the Research Chefs Association and the Institute of Food Technologists. “We work hard to exceed expectations,” says Jeff. “Everyone here has a passion for food, and we are dedicated to providing the best service possible to our customers.” To learn more, visit Reed Food Technology at reedfood.com.

Ms. Susan M. Collins-Smith, MSU Extension Service RAYMOND, Miss. -- The U.S. passion fruit industry is small, but a team of researchers want to help it grow through a grant awarded to Mississippi State University. Eric Stafne, fruit and nut specialist with the MSU Extension Service, is leading a research project aimed at gathering input from growers, marketers, consumers and buyers. The research team wants to better understand the current industry and its future direction. “Passion fruit is a niche crop with potential for expansion in climate-change-affected regions of the country,” said Stafne, who is also a researcher with the Mississippi Agricultural and Forestry Experiment Station. “Demand is growing, and the crop can potentially grow well in south Mississippi. We want to learn how we can assist those who may want to grow, sell and buy these fruits.” Passion fruit is a low-calorie, nutritious tropical fruit. However, some varieties can be grown in subtropical climates. It is grown commercially in the U.S. in Florida, California, Puerto Rico and Hawaii. People interested in growing and selling passion fruit are encouraged to participate in a voluntary survey and an upcoming conference. The results of the survey will help the team plan for future research, Extension education and grant applications that can help address issues with insects, diseases, disorders, postharvest handling and cultural practices. Interested individuals can take the online survey at https://bit.ly/39YcYfd. Deadline to complete the survey is June 30. The conference, Growing the U.S. Passionfruit Industry, is scheduled for June 14 and 15 in Homestead, Florida. Conference organizers want to learn about and discuss the current U.S. industry, identify key challenges, and begin development of a strategic plan to overcome challenges faced by growers, propagators, marketers and stakeholders. Attendees can also see demonstrations in local vineyards. To register and for more information about the conference, visit the University of Florida registration web page at https://bit.ly/3z2j1Kw. Research project participants include researchers and Extension personnel from MSU, University of Florida, University of Georgia, University of California-Davis, University of Puerto Rico and U.S. Department of Agriculture Agricultural Research Service. The project is funded through a Specialty Crops Research Initiative grant from USDA National Institute of Food and Agriculture.

With grilling season in full swing, you may be looking for ways to upgrade your game or even looking for Father’s Day gifts for dad. Either way, there’s no shortage of options when it comes to re-inventing your grilling menu. From grill mats to a quesadilla grill basket, you’ll boast the title of Barbecue Master among friends and family in no time. Stingray 7-in-1 Barbecue Tool, $29.99 Picture a Swiss army knife, but it’s a spatula, fork, tongs and even a bottle opener—perfect for keeping all of your grilling goods in one mechanism. Designed with one-handed grillers in mind, this tool helps you multitask while securing whatever you’re handling from the grill. Burgers, chicken, steak and even runaway vegetables are no match for this ingenious gadget. This 7-in-1 barbecue tool from TNK Stingray can be found on Amazon, so there’s the potential to have it in your arsenal within two days! Grill Press, $24.99 It’s easy to be pressed when it comes to standing over a flaming grill in Mississippi heat. However, with this grill press, smash burgers are a breeze. Simply press your meat (specifically burgers) to squeeze out any unwanted excess fat and grease to make your burgers feel a bit more guilt-free. Heat the press on your grill and place it on top of your food to cook it faster and get those quintessential grill marks on both sides of the item. Although grill presses are pretty easily found almost anywhere, this cast iron press from BBQ Dragon includes a one-year satisfaction guarantee, so if you don’t love it, you can return it. Pizza Grilling Set, $25.99 Grilled pizza? Count us in. Although it may sound weird upon first hearing about it, grilled pizza is a recent trend that aims to include even the pickiest of eaters at cookout gatherings. Whether you’re using fresh dough or premade crust that just needs warming, this Pizza Grilling Set from Yesland is available on Amazon and offers one-day delivery for Prime members—perfect for a last-minute barbecue. Including a baking stone, pizza wheel and pizza cutter, this set is all you’ll need to create fresh and hot pizzas at home. Well, everything besides the crust and toppings. Barbecue Grill Light, $24.99 It’s too dark, we couldn’t hear you! Whether the party’s just getting started or you’re craving a midnight grill burger, this nifty gadget ensures the show goes on. This Barbecue Grill Light from Walmart offers a flexible neck and super bright, glare-free, wide light beam to illuminate your entire cooking area. It also has a powerful magnetic base, securing the light to the lip of your grill lid. This light can also hold up to any weather it may be put through. Durable and weatherproof, premium aluminum alloy casing can withstand extreme heat and a bit of rain without rusting. However, this little light doesn’t have to be just for nighttime grilling. It can also double its use for camping, reading and even work projects. Really, it’s a must-have tool for anything you need. Wooden Grill Scraper, $6.99 You’ve likely heard horror stories about traditional grill scrapers with metal bristles that can lodge themselves in your grates. No one wants to serve their family or guests metal-laden meat. This Wooden Grill Scraper from Menards is a great alternative to ordinary scrapers, as well as an eco-friendly choice. Scrape on top of or between all shapes of cooking grids without worrying that it will damage the porcelain enamel coating. This scraper strips tough sticky grime or charred hard bits away. You can even use it on cast iron, cast stainless or rod stainless grids. Barbecue Prep and Marinade Tub, $36.99 Whether you’re bringing the meat to someone else’s grill or experimenting with your latest dreamed marinade, here’s the grilling addition for you. This Drip EZ BBQ Prep Tub from Thiesen’s makes traveling with barbecue goods super easy and convenient. Dishwasher safe, collapsible and with an adjustable depth range, this tub is everything you could need when it comes to cookout prep. Use it for large cuts of meat that need to marinate, or even to hold fruit salad, pasta salad or anything else you can dream up for your cookout spread. Quesadilla Grilling Basket, $24.99 Has there ever been a person that didn’t love a good quesadilla? That was rhetorical, but we’ll answer it anyway: probably not. And especially not after experiencing a grilled one. This Quesadilla Grilling Basket from Williams Sonoma makes adding another menu item to your rotation a breeze. Grill up some chicken, shrimp, steak or even veggies to include as filling items for the quesadilla, assemble it in the basket, then set it and forget it. Well, don’t really forget about it.

By Rebecca Fending With summer nearly here here and a long, sweltering season of socializing ahead, many of us may be looking for a refreshing and easy cocktail to serve. Whether it’s for guests or just for yourself on a sunny day, a classic mint julep is just what’s needed in order to power through the heat. The mint julep is said to have been born in Virginia during the 1700 or 1800s. Typically enjoyed during or after breakfast before the day really started to warm up, Virginian socialites made this cocktail with rum or brandy. Nowadays, the drink is most commonly concocted with whiskey or bourbon to further differentiate it from its cousin, the mojito. Mississippi is home to a number of distilleries that produce award-winning bourbon; Cathead, Crittenden and Wonderbird Spirits, to name a few. I highly recommend fixing this cocktail with a Magnolia made spirit, though we promise not to think less of you if you stick with a favorite out of state bourbon. Classic Mint Julep 4 to 5 mint sprigs, leaves only 2 sugar cubes, or ½ ounce of simple syrup 2 ½ ounces Crittenden’s Cut Above Bourbon Whiskey, or Cathead’s Old Soul Bourbon Whiskey Mint sprig, for garnish Place mint and sugar in the bottom of your preferred glass. Muddle until sugar is dissolved and mint is very fragrant. Add your bourbon and fill the glass with crushed ice. Stir until glass is frosted or very cold to the touch Garnish with extra mint and enjoy!

By Ms. Susan M. Collins-Smith, MSU Extension Service Tomatoes are a popular crop for home gardeners, but they can be tricky to grow. Insects, disorders, and diseases can all cause problems with tomatoes. Keep an eye on your plants so you can catch problems early and reap a bountiful harvest. There are a multitude of diseases that can occur on tomatoes, but the following four are commonly seen in early summer when conditions are right: Buckeye rot Develops when humidity is high and temperatures are warm. The pathogen may also affect peppers and eggplant, causing Phytophthora blight. Commonly occurs on low-hanging fruit that comes into contact with infected soil. Most severe in very moist soils. Look for brown, oily lesions on the fruit only. The lesions will enlarge and form concentric circles. A white, cottony fungal growth may also form on the lesion in very moist conditions. Foliage is not affected. Early Blight Develops when humidity is high and temperatures are mild. Affects the leaves, stems, and fruit of field-grown plants. The pathogen is seedborne and can survive on infected plant debris. Watch for circular or elongated, brown lesions with concentric rings on leaves, stems, and fruit. Lesions will enlarge over time and surrounding tissues become chlorotic, or yellowed. Symptoms often first begin on the lower leaves. Southern Blight Develops in high temperatures and moist conditions. The pathogen can survive in soil and plant material for years and can be easily spread through the movement of both. Watch for a sudden and permanent wilt of the plant along with a brown to black lesion that girdles the stem near the soil line. In very moist conditions, white, fungal mycelia may appear on the stem lesion followed by round, tan to brown sclerotia, which look like raised bumps. Fruits can also be infected if they come in contact with the fungus, which often occurs when fruits touch infested soil. Fruits will first appear sunken and yellow and later become water-soaked and soft before collapsing. White mycelia and sclerotia may also develop on infected fruits. Many vegetables can be affected by southern blight. Bacterial Wilt Develops when soil temperatures and moisture levels are high. It is difficult to manage because the pathogen can survive for long periods of time in the soil. Peppers are also commonly infected. The pathogen is spread by contaminated water, tools, equipment, and workers. Watch for sudden wilting and death of the plant without any symptoms of leaf yellowing or plant tissue death beforehand. You may sometimes see a brown lesion on the outside of the stem near the bottom of the plant. The inside of the stem may be dark and water-soaked or hollow. Horizontally cut steams often show profuse bacterial streaming. A quick test can easily be done in the field. Find directions in Extension Publication 3175, “Common Diseases of Tomatoes.” To learn the best management practices for these and other tomato diseases and get additional resources, read Extension Publication 3175, “Common Diseases of Tomatoes.” Herbicide damage can sometimes be mistaken for a disease. Read more about herbicide damage on tomatoes and the best management practices to avoid herbicide injuries in Extension Publication 3679, “Herbicide Damage in Tomatoes.” Extension Publication 2975, “Tomato Troubles: Common Problems with Tomatoes” explains how to manage various disorders and issues, including misshapen fruit, leaf yellowing, leaf rolling, and small fruit. You can find a list of all Extension Publications with information about vegetable diseases and management on our Vegetable Disease Publications web page. You’ll also find a helpful video by Extension Plant Pathologist Rebecca Melanson which explains buckeye rot. For more information about tomato and other vegetable diseases and management, visit our vegetable diseases web page. Follow MSU Extension Diseases of Vegetables, Fruits, and Pecans on Facebook!

By Brandi Perry Mississippi Farmers Market Did you know that in Downtown Jackson, just outside the fairgrounds is a farmers’ market that offers more than 18,000 square feet? At the Mississippi Farmer’s Market, farmers from all over the state bring in their best farm-fresh produce. The all-weather building that the farmers market calls home was built with 32 stalls and roll-up doors. Visitors feel as though they have stepped back in time when they journey through the market with any fruit or vegetable they can imagine, or the freshest milk and coffee money can buy. Growers and farmers of all sizes bring their bounty to the state capital. Depending on the time of year and what is readily available, what visitors may find at the Farmers Market change from month to month. It is obvious that the winter months may be a little slim on products, but you can guarantee hothouse tomatoes and delicious fresh cabbage. In April, there will be a huge increase in the product variety, including, green and pole beans, broccoli, cabbage, cauliflower, kohlrabi and English peas. The month with the best production in the spring is May which brings blueberry, muscadines, peaches, plums, strawberries, sweet corn, pickling cucumbers, slicing cucumbers, English peas, Irish Potatoes and greenhouse tomatoes. For the summer, June leads the way with green, pole and butter beans, broccoli, cabbage, cauliflower, cantaloupe, sweet corn, eggplant, turnip, mustard and collard greens, in addition to all types of pepper, squash and tomatoes. In the dead of winter, many people assume nothing is sold at the farmers market, but that could not be any further from the truth. The Mississippi Farmer’s Market offers a very Merry Christmas that includes visits with Santa Claus, vendor giveaways and door prizes. The vendors and the Genuine Mississippi store offer gifts for that special someone in your life. In addition, you can also buy your Christmas tree from a Mississippi Tree Farm where Leyland cypress and Eastern red cedar are the stars of the show. Many of the participants in the farmers market are a part of the Mississippi Certified Farmers Market program. This program is a voluntary branding program created and administered by the Mississippi Department of Agriculture and Commerce to promote and identify a marketplace for Mississippi grown fruits, vegetables, plant materials and other products made and/or processed in the state. The primary objectives of a Mississippi Certified Market are to offer a diverse product selection, attract a large and repeating customer base, and afford farmers a profitable location to sell produce and other goods. Certified Farmers Markets also allow those consumers the opportunity to interact with the farmers while providing them with the satisfaction of knowing the origin of their food and the opportunity to support the local economy. If you are interested in showcasing your arts and crafts, processed foods or produce, applications can be found on the farmers market website, mdac.ms.gov/bureaus-departments/farmers-market. The Farmers Market is located at 929 High Street in Jackson and is open Saturdays from 8 am to 1 pm. Be sure to signup for the What’s Fresh Newsletter to stay up to date on all the events and schedules of the Mississippi Farmers Market. Genuine Mississippi Store In the building with the Farmers Market is the Genuine Mississippi Store. The Mississippi Department of Agriculture and Commerce created Genuine MS to make it easy for people from around the state and visitors to Mississippi to find and enjoy products created or produced by Mississippi farmers and entrepreneurs. Genuine Mississippi products fall into four categories: grown, raised, crafted and made. The grown section can include grain, grasses, fiber, horticulture, produce, nuts and even timber. Raised can include meat, aquaculture, seafood, dairy, bees, honey, livestock and eggs. Even more, the crafted section may include specialty foods, artisan products and pet food and pet items. Finally, the made products can be almost anything if the item has 51% or more is manufactured in the Magnolia State. If you fall into any of these categories, you could be eligible to be a member of Genuine Mississippi and see your product soar with the benefits that come from being a member. Members can use the Genuine Mississippi logo on products that qualify for the program, packaging and promotional materials. Additionally, members of Genuine Mississippi have a profile at genuinems.com, which contains information about the products, the stories about them, contact information for the members, links to their website and social media, and places to purchase the product. Additionally, the Mississippi Department of Agriculture and Commerce program through advertising, social media, highlights in the Mississippi Market Bulletin, as well as through participation in special events to encourage consumers and buyers to purchase products made, grown, raised or crafted in Mississippi. The Genuine Mississippi store is one of the coolest experiences any shopper can have. With honey, coffee, popcorn, jewelry, pepper jelly so much more, this is the perfect place for a unique gift or just a little something for yourself. Take some time and follow the Genuine Mississippi Facebook, Twitter and Instagram pages for information on their hours and how to become a member of this amazing brand. Andy Gipson, Commissioner of Agriculture and Commerce, was once quoted as saying, “Here in Mississippi, we are surrounded by many talented farmers, entrepreneurs, artisans and craftsmen. The Mississippi Department of Agriculture and Commerce created Genuine Mississippi to tell the stories of these hardworking, creative Mississippians and identify their unique products. We want consumers, not only across Mississippi but around the globe, to know what Mississippi has to offer.” “Genuine Mississippi serves as our state branding program,” Gipson continued. “Members have the privilege to use the brand as a stamp of authenticity, a mark of pride ensuring the product is genuinely produced or created in our great state.” This is one of the best ways to describe this amazing brand and storefront. For more information, please email GenuineMS@mdac.ms.gov or call 601-359-1159.

By Ms. Susan M. Collins-Smith, MSU Extension Service Heirloom tomatoes have distinctive characteristics that set them apart from other types of tomatoes. Heirloom tomatoes are defined by three characteristics: Production. Heirlooms are open pollinated and are not hybridized. You’ll get a 99.9999% match to the fruit you save seeds from year after year if you save the seeds correctly. Age. They’re old. However, the distinguishing line depends on who you ask. Some say heirlooms must be 25 years old, while some say 50 years old. Still, there are others that say they must be even older to be considered an heirloom. Heirloom varieties were more prevalent before World War II, so for some, only varieties that existed before 1945 are considered heirlooms. Tradition. Heirloom tomato seeds originally were handed down in families, much like beloved furniture or dishes. Heirloom tomatoes come in lots of different colors, sizes, and shapes. How do I grow them? Heirlooms can be grown from seed or from transplants at garden centers. If you want to grow from seeds, they need to be started 6 to 8 weeks before you plan to transplant. For Mississippi gardeners, that means you should plant your seeds in mid-February. If you want to try a wider variety than you can find at the local garden center, start planning for next year right now. Extension Publication 3436, “Homegrown Flower, Herb, and Vegetable Transplants” helps you understand how to successfully start plants from seeds at home. Can I grow any variety of heirloom tomato? You can try any variety, but you’ll have more success with varieties suited to our climate. There are hundreds of heirloom varieties, and each is bred to thrive in different areas of the country. So be sure to choose varieties that will do well in Mississippi’s hot, humid summer. Extension Horticulturist and host of Southern Gardening Gary Bachman has tried growing over 100 different varieties in recent years. He’s had success with Black Ethiopian, Angora Super Sweet, Cherokee Purple, and Homestead. Where do I get the seeds? If your family doesn’t hand down tomato seeds and you can’t find a wide variety at the local garden center, don’t worry. You can order heirloom seeds from catalogs and online. Once you find a variety you like, you can keep the seeds and plant them the next year. For more information on heirloom tomatoes, read Gary Bachman’s previous Southern Gardening columns on the subject: Heirloom tomatoes add tradition, taste to gardens Try heirloom tomatoes for a unique garden experience Try colorful, delicious heirloom tomatoes Check out these Extension Publications for more information on growing tomatoes: Extension Publication 3175, “Common Diseases of Tomatoes” Extension Publication 2975, “Tomato Troubles: Common Problems with Tomatoes” Extension Publication 3616, “Mississippi Vegetable Gardener’s Guide”

By Julian Brunt, Eat Drink Mississippi Contributing Writer Everyone has heard that the Earl of Sandwich invented the sandwich in 1762, or thereabouts. It’s an interesting story but certainly isn’t true. The people of the Middle East have been putting leftovers on flatbread for generations, and the frugal French have been doing the same thing with their crusty baguettes, albeit sliced open and stuffed. But nowhere in the world has the idea of the sandwich taken off as it has in the U.S., and no part of this country enjoys the idea more than in the Deep South. I have read that Americans eat three million sandwiches a day, and I’d wager a significant portion of that number are in the South. Upscale sandwiches, like the Muffuletta from New Orleans, the Reuben, either from Omaha or New York City, depending on who you ask, and the French Dip from Los Angeles are all good examples of favorite American sandwiches. However, the sandwiches I grew up on in the South were something quite different. I am still a huge sandwich fan and love to get creative when in the sandwich mood. I often drive to a local bakery to buy a crusty loaf of bread, something dense and chewy, but when I was a kid, soft crustless bread was just being introduced and had become the fashion. Before American white bread made the scene, some pretty interesting bread could be found. But white bread took over, mainly because it was marketed as “sophisticated” bread. It didn’t have a crust, which was required to keep it fresh. The message was that crusty bread was for the poor. It was soft and easy on children’s tender mouths, but it has no other redeeming qualities and certainly is not delicious. One of our favorite toppings for American sandwiches is cheese. But cheese has met the same demise as crusty bread. It’s been dumbed down to the point that the average grocery store carries only cheddar (not real cheddar), grated parmesan (not real parmesan Reggiano), Swiss (same thing), Colby jack, Velveeta, which isn’t a cheese at all, and a few others. Think about this: the French alone produce more than 300 recognized cheeses. How many can you name? Other than parmesan Reggiano and mozzarella, how many Italian cheeses can you buy at the store? There are hundreds. Parmesan Reggiano is the bestselling cheese in Italy. What’s the number two bestselling cheese? It’s Taleggio. I am not being snooty, just making the point that the ingredients of Southern sandwiches are more often than not simple stuff. In fact, they were born of poverty, as are so many food traditions. When I was a kid, perhaps my favorite sandwich was a simple hot dog on a white bread bun. It was vastly better when charred on a charcoal fire, but we often ate them just boiled in water. And yes, we ate them with ketchup. I also enjoyed mustard and mayo, and if I could get a thin slice of American cheese to go on top, that was a great thing indeed. The grilled cheese may be the most famous. In my youth, grilled cheese was almost always served with Campbell’s bean and bacon soup, tomato soup or chicken noodle. I tell you, a good grilled cheese (several slices of cheese make it so much better), cut in half and dipped in a bowl of hot soup, is pretty damn good. It is one of my comfort foods of choice. Banana sandwiches are also pretty good. I love the combination of banana, peanut butter and mayo sandwich. If you add bacon to it, it becomes the Elvis, named, of course, for Elvis Presley. The Elvis is also pretty darn good grilled, like a grilled cheese. In these difficult times, many people have become creative with comfort food, and many creative sandwiches have been created. I love a Vienna sausage, mayo and pickle sandwich. Corned beef and mustard are not much of a stretch, but if you sauté the corned beef first, it is much better. The same thing goes for Spam. I have made sandwiches from leftover braised leek, but more often than not, I try to keep it simple: a fried egg sandwich, which can be souped up with bacon (or sausage) and cheese. And it is hard to beat a good ham sandwich; the hard part is finding a good, smoked ham. I adore Black Forest ham but have never found any in the U.S. close to the Schwartzwald chicken we used to get in southern Germany. I love a good sandwich and don’t follow any specific rules, like no ketchup on a hot dog. A sandwich can be made from almost any leftover in the fridge, it’s hand potable and can be inexpensive, and, if you use a little creativity, absolutely delish. Don’t forget the soup!

By Ms. Natasha Haynes, MSU Extension Service Warm weather means it’s lemonade season! Well, if you want to know the truth, I can drink lemonade year-round. It’s a refreshing treat any time of year. You can easily change the flavor of this lemonade by adding your favorite fruit. I love to add sliced frozen strawberries. Honey-Sweetened Lemonade Ingredients - 4 cups water - 1 cup lemon juice - 1/3 cup honey - 1 lemon for garnish (Optional) Place all ingredients in a blender and blend for 30 to 60 seconds. Serve on ice. Slice 1 lemon into circles or wedges for garnish. (Optional) Variations: - Add fresh mint leaves after blending. - Add your favorite fresh or frozen fruit (blueberries, strawberries, raspberries, sliced peaches) into lemonade before or after blending. Thanks to the University of Maine Cooperative Extension EFNEP 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!

Check out these great dishes from some Mississippi bloggers for your Memorial Day cookout! Beer Can Chicken Southern Potato Salad Dr. Pepper Baked Beans Strawberry Pretzel Salad

By Ms. Susan M. Collins-Smith, MSU Extension Service Beef is an excellent choice to include in a balanced diet. About half of the recommended daily value of protein is in a 3-ounce serving of beef! If you’re like me, you probably don’t know the characteristics of each cut of beef. When you’re at the grocery store, you just make the best guess you can and move on with your food shopping. You don’t just have to guess, though. The Beef Checkoff program has lots of information about cuts, cooking methods, and nutrition to help you make a more informed decision. Check out this graphic that lays out the retail cuts. Beef is not only a great source of protein, but it also provides nine other essential nutrients. Check out these nutrients and what they do in the body: Iron helps your body use oxygen Choline supports nervous system development Protein helps preserve and build muscle Phosphorus helps build bones and teeth Zinc helps maintain a healthy immune system Niacin supports energy production and metabolism Riboflavin helps convert food into fuel Selenium helps protect cells from damage Vitamins B6 and B12 help maintain brain function and give you energy Craving a bit of beef now? Try out a few of these recipes we’ve featured on the Food Factor. This Beef and Potato Kabobs recipe is a summertime staple. This recipe for Spicy Venison Burgers is just as tasty using beef instead. Substitute beef for the venison in these Barbecue Venison Meatballs. They’re great in spaghetti and on meatball subs, too! If tacos are a regular menu item in your house, check out this taco seasoning recipe to spice up your ground beef. And if you want to fire up the grill for any of these recipes, check out our grilling tips. Be sure to check out MSU Extension Beef on Facebook and Instagram for more info on the Mississippi beef industry!

By Kathy K Martin The South reigns supreme in so many culinary classics such as fried chicken, cornbread, grits and of course, the Southern-style breakfast. At Bryant’s in Memphis, a true Southern breakfast beckons diners every Wednesday through Sunday with homemade biscuits and gravy, country ham, omelets and other Southern favorites. The restaurant’s founding owners, Jimmy and Jane Bryant, grew up in Bruce until they moved to Memphis in 1968. They opened a Loeb’s Bar-B-Q franchise in the Parkway Village area and later moved the restaurant to its current location on Summer Avenue in 1977. Jimmy envisioned a homestyle breakfast menu to honor his mother’s homemade biscuits, which brought back memories of his childhood in Mississippi, said Richard Lucchesi, the restaurant’s general manager. “Jimmy’s memories led him to want to share the food with others,” said Lucchesi. “It can be labor-intensive, but we continue to this day to make by hand every biscuit we serve here at Bryant’s.” The couple’s son, Phil Bryant, helped his sister, Kerrie Burton, with the family business for 22 years until he was diagnosed with a brain tumor and had to sell it last year to the Tashie Restaurant Group. “It was a tough decision selling our family restaurant, not just because of the personal history, experiences and memories made, but because we didn’t want it to go into the wrong hands,” he said of the decision. “We’re elated to have found the ‘right’ people who have purchased the restaurant with the full intention of maintaining the heart and soul of Bryant’s, which many Memphians have come to know and love.” Bryant’s re-opened last April with just a few adjustments, said Judd Tashie, the group’s co-owner. They optimized all the equipment, rehired all the former employees and reprinted the menus. “That was the key,” he said, “Same people that were making the food before are doing it again. And the same wait staff, the same people taking care of customers, are back.” In fact, most of the employees have been with Bryant’s for over 10 years, with some for over 20. The most popular dishes are, of course, the homemade biscuits and gravy, as well as buttermilk pancakes (choose from plain, banana-strawberry, Nutella supreme, chocolate chip, pecan, banana or blueberry), omelets (countless options), cinnamon rolls, hash brown casserole and country ham. Another favorite, said Lucchesi, is the Philly cheesesteak that comes as a sandwich, biscuit or omelet. He said that they plan to introduce lunch specials on the menu soon too. Unfortunately, Bryant passed away the month after the re-opening. The new owners honored his memory with a donation to support local dog rescue programs such as All 4s Rescue League, a cause as close to his heart as the restaurant. His sister said her brother was a character, just like her dad. “He had a fun personality and was a big kidder.” She has continued the family legacy by helping at the restaurant’s counter every Sunday. Memories still surround her. Memories of growing up and working there her whole life with her mom, dad, brother and sister. “People still come up to me and tell me that they miss my brother.” Bryant’s maintains this family atmosphere with many regular patrons who are on a first-name basis with employees. Lucchesi calls it a friendly, old-school diner with large portions of food and many repeat customers, including police officers and tradespeople who appreciate that it opens at 5 am. The restaurant continues to garner local and regional accolades as a favorite breakfast restaurant. The Southern breakfast legacy continues at Bryant’s.

By Rebecca Fending With asparagus in season, April and May is the time to enjoy this spring vegetable. Whether it’s oven roasted or used in a cold and refreshing salad like this, asparagus is a great way to add more green to your plate. Asparagus, Tomato and Feta Salad Ingredients: 2 pounds fresh asparagus (medium thickness), ends trimmed, remaining diced into 2-inch pieces 1 (10.5 oz.) pkg. grape tomatoes, halved 2/3 cup chopped walnuts, toasted 4 oz. feta cheese, crumbled (scant 1 cup) Balsamic vinegar or glaze, to taste 1. Bring a large pot of water to a boil. Add asparagus to boiling water and allow to boil until tender crisp, about 4 - 5 minutes. 2. Meanwhile, fill a medium mixing bowl with ice and cold water. Drain and immediately transfer asparagus to ice water, let rest about 10 seconds then drain asparagus well. 3. Transfer to a bowl with tomatoes and walnuts. Drizzle balsamic over top and toss lightly. 4. Sprinkle over half of the feta then plate and top with remaining feta. Refrigerate for 2 hours before serving.